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Southwestern Chef Salad With Chipotle Chicken

pastryparrot1's picture
Chef salads are loaded with protein and vegetables. This version adds corn, black beans and a nicely marinated Chipotle chicken. It is a whole meal in one.
Ingredients
  Ham 4 Ounce, cut in strips (FOR SALAD)
  Hard boiled eggs 4 Medium, cut into quarters
  Avocado 1 Large, sliced
  Oil 1⁄4 Cup (4 tbs) (FOR MARINADE)
  Paprika 1 Teaspoon (FOR MARINADE)
  Chipotle powder 1 Tablespoon (FOR MARINADE)
  Scallions (green and white) 2 Medium, chopped finely (FOR MARINADE)
  Cilantro 4 Tablespoon, chopped (FOR MARINADE ; DRESSING)
  Cumin 2 Teaspoon (FOR MARINADE ; DRESSING)
  Lime 2 Large, juiced (about 1/4 cup, FOR MARINADE ; DRESSING)
  Salt 2 Teaspoon (FOR MARINADE ; DRESSING)
  Black pepper 2 Teaspoon (FOR MARINADE ; DRESSING)
  Garlic 5 Clove (25 gm), minced (FOR MARINADE ; DRESSING)
  Chicken breast 1 Large (skinless, boneless)
  Oil 1 Tablespoon
  Low-fat mayonnaise 1⁄2 Cup (8 tbs) (FOR THE DRESSING)
  Prepared mustard 1 Teaspoon (FOR THE DRESSING)
  Olive oil 4 Tablespoon (FOR THE DRESSING)
  Water 3 Tablespoon (FOR THE DRESSING)
  Iceberg lettuce 2 Cup (32 tbs), shredded (FOR SALAD)
  Salad greens 2 Cup (32 tbs), shredded (FOR SALAD)
  Green cabbage/Red 1 Cup (16 tbs), shredded (FOR SALAD)
  Tomatoes 4 Large, peeled, chopped (FOR SALAD)
  Red onion 1 Medium, chopped finely (FOR SALAD)
  Corn kernels 11 Ounce (1 can, FOR SALAD)
Directions

GETTING READY
1. FOR MARINADE: Add all the ingredients to a bowl and whisk.
2. Pour the marinade over the chicken and toss to coat well. Cover and refrigerate for 30 minutes. Remove from fridge.
3. FOR THE DRESSING: Mash the garlic cloves with the salt using the back of a small spoon.
4. Place the mayonnaise, mustard, mashed garlic, lime juice and cumin in a bowl. Whisk it until uniformly mixed. Add the cilantro and mix well. Slowly add the olive oil, in a thin stream, while constantly whisking. Taste for salt and add the black pepper. Thin out the dressing by adding water a tablespoon at a time. Whisk well and set aside.

MAKING
5. FOR CHICKEN: Heat a skillet with the oil.
6. Remove the chicken from the marinade (discard the marinade) and cook it in batches. Brown one side and flip it until the other side is browned as well.
7. Make sure the chicken is cooked all the way through. Place the cooked chicken on a paper lined plate to drain any excess oil. Keep it warm or at room temperature.
8. SALAD: Toss the lettuces, cabbage, tomatoes, onion, corn, beans and scallion greens in a large bowl.
9. Drizzle with salad dressing and toss to coat well.

SERVING
10. Take 8 serving dishes, divide salad onto 8 dishes. Top with equal parts of chicken cheese, ham, avocado and hardboiled egg slices and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Feel: 
Crunchy
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Servings: 
8

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