Zesty Chipotle Chopped Chicken Salad
Try this Zesty Chipotle Chopped Chicken Salad recipe, or contribute your own.
Try this Zesty Chipotle Chopped Chicken Salad recipe, or contribute your own.
- 1/2 cup sour cream
- 1/4 tsp salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup red bell pepper chopped
- lime wedges for serving
- 1/2 cup chopped red onion
- 1 cup black beans drained and rinsed
- 4-5 cups chopped romaine lettuce
- 1 cup corn drained and rinsed
- 1 cup cherry or grape tomatoes halved
- 1 cup california avocado chopped
- 2 cups tyson grilled & ready chicken breast chopped
- 1 cup crunchy tortilla strips
- 1/3 up chopped cilantro
- 1 tbsp lime juice (you can add more for your desired cons
- 2 tsp minced chipotle chile peppers in adobo sauce (more
- Carbohydrate 19.8026666991773 g
- Cholesterol 8.40937500710887 mg
- Fat 3.21933151319076 g
- Fiber 6.50581804502344 g
- Protein 6.35460620628917 g
- Saturated Fat 1.72531451927483 g
- Serving Size 1 1 Serving (145g)
- Sodium 15.8982854378583 mg
- Sugar 13.2968486541538 g
- Trans Fat 0.324559123180256 g
- Calories 128 calories
Step-by-step
- Combine the lettuce, black beans, corn, onion, tomatoes, avocado, and bell pepper in a large bowl. Set aside.
- In a small bowl combine all the ingredients for the dressing, whisk together until smooth. Add more lime juice for a thinner dressing if desired. Drizzle dressing over salad, gently toss to coat.
- Divide salad among 4 bowls, top each bowl with ½ cup of chopped chicken, ¼ cup crunchy tortilla strips, and a lime wedge.
- Enjoy!
Operating on a tight budget requires stretching pre-cooked proteins and pantry staples without sacrificing textural contrast. This composition relies on a dense base of romaine, canned beans, and frozen or canned corn to build bulk affordably. Whisking the dressing separately in a small bowl before application prevents uneven pockets of heat from the minced chipotle peppers. Sour cream provides a high-fat emulsion base that coats chopped surfaces effectively, while fresh lime juice thins the dairy solids so the mixture clings to smooth vegetables rather than pooling at the bottom of the mixing bowl.
Achieving Uniform Distribution
Uniform particle size dictates the success of any chopped salad. Cutting the red bell peppers, cherry tomatoes, and California avocados into pieces roughly matching the dimensions of the black beans and corn ensures every spoonful contains an identical ratio of ingredients. Dress the greens and vegetables immediately before portioning to maintain the structural integrity of the crunchy tortilla strips and avocado chunks. Adding the chopped chicken and tortilla garnishes at the very end preserves their distinct textures against the moisture of the tomatoes and lime juice.
- Watery dressings often result from under-whisking the adobo sauce into the dairy; blend the chipotle, salt, cumin, and chili powder thoroughly before adding the lime juice.
- Avocados oxidize rapidly when exposed to air; toss chopped avocado in a tablespoon of the lime juice designated for the dressing to prevent discoloration during prep.
- Soggy romaine occurs when washed leaves retain surface moisture; spin the greens completely dry in a salad spinner or pat them thoroughly with paper towels prior to chopping.
- Canned black beans and corn must be rinsed thoroughly under cold water to remove canning starches that otherwise mute the acidity of the fresh lime juice.
