This is a salad I could eat every, single day. It’s good. I just CRAVE salads when the weather warms up even slightly. This is a winner!
It has all my faves: sweet, spicy, salty and juicy.
Kind of a creepy picture but guess what? I won this hat AND a $25 gift certificate to my favorite store in Hazen – Krause’s Market! Score! I will have no problem using that up!
Honey chipotle chicken salad, based on this recipe, makes 2 huge salads
1 pound boneless, skinless chicken breasts
Salt & pepper
1 Tablespoon olive oil
3 chipotles plus adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced
6 cups salad
1 Roma tomato, seeded and diced
1/4 cup torn fresh cilantro
4 green onions, sliced
1/2 avocado, sliced
1/2 lime, juiced
Crushed pretzels (I like the pub pretzels sold at Krause’s)
Add the chicken breasts to a baking dish and season with salt and pepper. In a bowl, whisk together the olive oil, chipotles, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or preferably overnight.
When you’re ready to make the salad, preheat the oven to 400. Bake in a baking dish for as long as needed, depending on the size of your chicken. Mine took about 45 minutes. Alternately, you could grill them or cook in a skillet.
To make the salads, add the greens in a large bowl and top with tomato, cilantro, green onion and avocado squeezed with lime juice. Add the chicken on the salad and top with chipotle hummus as your dressing and pretzels as croutons.
See what I mean? This chicken is so good Winston is trying to eat it off the counter. Of course, he’d eat anything so that isn’t saying much.
The chipotle glaze on this is just wonderful. I think the spice is taken away a bit by adding the avocado and tomatoes. I’ll be repeating this recipe this summer for certain. Enjoy!