Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup cilantro leaves, chopped
- Lime wedges, for serving
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper, then place them on a baking sheet.
3. Bake the chicken for 20-25 minutes, or until cooked through.
4. Let the chicken cool, then shred it into bite-sized pieces.
5. In a small bowl, whisk together the Greek yogurt, mayonnaise, chipotle peppers, adobo sauce, honey, garlic powder, onion powder, salt, and pepper.
6. In a large bowl, combine the mixed greens, cherry tomatoes, corn, black beans, avocado, and cilantro.
7. Add the shredded chicken to the bowl and toss everything together.
8. Drizzle the chipotle dressing over the salad and toss to coat.
9. Serve the salad with lime wedges on the side.
30-40 minutes
Temperature: 375°F
Serving size: 4
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 32g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or leftover rotisserie chicken.
- If you don't have Greek yogurt, you can use sour cream or regular yogurt.
- You can use any type of lettuce or greens for the salad.
- If you don't have cherry tomatoes, you can use regular tomatoes or sun-dried tomatoes.
- Instead of corn, you can use roasted red peppers or diced cucumber.
- If you don't have black beans, you can use kidney beans or chickpeas.
- If you don't have cilantro, you can use parsley or basil.
Variations:
- Add some sliced jalapeños or diced red onion for extra heat.
- Top the salad with some crumbled queso fresco or feta cheese.
- Serve the salad with some tortilla chips on the side for some crunch.
- Make the salad into a wrap by wrapping everything in a large tortilla or lettuce leaf.
Tips and tricks:
- To save time, you can use leftover cooked chicken or a rotisserie chicken.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- You can adjust the amount of chipotle peppers and adobo sauce to your liking.
- Make sure to let the chicken cool before shredding it.
- You can make the salad ahead of time, but wait to add the dressing until right before serving.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can eat the salad cold or at room temperature, but if you want to warm it up, you can microwave it for 30 seconds or until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with some extra cilantro leaves or lime wedges.
Pairings:
- Serve the salad with some crusty bread or rolls.
- Pair the salad with a cold beer or a margarita.
Suggested side dishes:
- Serve the salad with some rice or quinoa on the side.
- Pair the salad with some grilled vegetables or a side salad.
Troubleshooting advice:
- If the dressing is too thick, you can thin it out with some water or extra lime juice.
- If the salad is too spicy, you can add more Greek yogurt or sour cream to the dressing.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store any leftover salad in the fridge and discard after 3 days.
Food history:
- Chipotle peppers are a type of smoked jalapeño pepper that originated in Mexico.
Flavor profiles:
- This salad is spicy, smoky, and tangy, with a mix of textures from the crunchy vegetables and creamy dressing.
Serving suggestions:
- This salad makes a great lunch or dinner, and is perfect for meal prep.
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