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Chipotle Chicken Salad

Freshmenu Blog
Chipotle Chicken Salad

Here's a luscious summer salad which stars the goodness of chipotle-grilled chicken steaks, paired with a colourful ensemble of charred sweet-corn and fresh peppers tossed in chipotle-chilli vinaigrette and placed on a bed of quinoa and lettuce.

Salad

Boiled quinoa - 30 gms

Roasted sweet corn - 60gms

Chopped coriander - 5gms

Paprika powder - 1gm

Roasted red pepper julienne - 10gms

Roasted green pepper julienne - 20gms

Roasted yellow pepper julienne - 20gms

Jalapeno halves - 5gms

Chopped spring onion - 5gms

Cherry tomato halves - 5gms

Fresh basil - 3gms

Salt - 1gm

Pepper - 1gm

Lemonjuice - 1ml

Mix lettuce - 30gms

Chipotle grilled chicken - 70gms

Chicken breast

Chipotle spice mix - 5gms

Chopped garlic - 3gms

Salt - 1gm

Pepper - 1gm

Olive oil - 5gms

Chilli paste - 3gms

Lemon juice - 1ml

Dressing

Vinaigrette - 30gms

Tobasco chipotle sauce - 10gms

Salt - 1gm

Pepper - 1gm

Lemon juice - 5ml

Paprika powder - 1gm

Method

Salad

Marinate the chicken with salt, pepper, lemon juice and chipotle seasoning. Grill it. And cut it into thick strips.

Roast all three bell peppers. Julienne them. Before using it in the salad strain out the excess water from it.

Take a clean bowl mix all the salad ingredients, add the crispy mix lettuce. 

Add chopped coriander, chopped spring onion and fresh basil.

Adjust seasoning, add paprika powder.

Dressing

Take a clean bowl, add vinaigrette, add chipotle Tobasco sauce, add salt, pepper, lemon juice and a pinch of paprika powder.

Whisk it properly, keep it chilled.

Place the salad with dressing in a dip bowl and serve.

Chip salad.jpg

 

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