Southwest Chicken Chop Salad W/Chipotle Honey Dressing Recipe

Name: Southwest Chicken Chop Salad W/Chipotle Honey Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup red wine vinegar; 2 teaspoons Dijon mustard; 1 ¼ teaspoons dried chipotle powder; 1 teaspoon lime juice; ¾ teaspoon black pepper; ¾ teaspoon salt; ½ teaspoon paprika; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried oregano; ½ cup extra virgin olive oil; 1 14-1 12 lbs boneless skinless chicken breasts (can be pounded to make thinner if desired); 1 18 ounces fajita seasoning mix, dry (can sub 2 tablespoons homemade ); 1 tablespoon butter or 1 tablespoon olive oil; 2 heads romaine lettuce; 1 red pepper, chopped; 1 cup frozen corn, thawed; ½ cup canned black beans, rinsed and drained; 2 avocados, peeled seeded and chopped; 12 red onion, thinly sliced; handful cilantro, coarse chopped; monterey jack cheese or cheddar cheese; tomatoes or salsa; sour cream; corn tortilla strips or flour corn tortilla strips; lime wedge

Servings: persons

½ cup red wine vinegar
2 teaspoons Dijon mustard
1 ¼ teaspoons dried chipotle powder
1 teaspoon lime juice
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ cup extra virgin olive oil
1 14-1 12 lbs boneless skinless chicken breasts (can be pounded to make thinner if desired)
1 18 ounces fajita seasoning mix, dry (can sub 2 tablespoons homemade )
1 tablespoon butter or 1 tablespoon olive oil
2 heads romaine lettuce
1 red pepper, chopped
1 cup frozen corn, thawed
½ cup canned black beans, rinsed and drained
2 avocados, peeled seeded and chopped
12 red onion, thinly sliced
handful cilantro, coarse chopped
monterey jack cheese or cheddar cheese
tomatoes or salsa
sour cream
corn tortilla strips or flour corn tortilla strips
lime wedge

1
For the Dressing: Combine all ingredients, except oil in blender and blend on low speed for ten seconds.
2
Slowly drizzle olive oil into blender on low speed.
3
Chill for at least an hour.
4
In the meantime, chop all vegetables.
5
Set aside.
6
For the Chicken: Heat skillet on medium high and add butter or olive oil.
7
Generously rub fajita seasoning over both sides of chicken.
8
Put in hot pan and cook until no longer pink and juices run clear.
9
Remove from heat.
10
NOTE: Chicken may be grilled instead of pan-fried.
11
Assemble the salad in a large bowl or dinner plate starting with the romaine, then the fajita chicken and ending with the chopped vegetables.
12
Finish off with any of toppings desired.
13
Drizzle over all with Chipotle Honey Dressing.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: ½ cup red wine vinegar, 2 teaspoons Dijon mustard, 1 ¼ teaspoons dried chipotle powder, 1 teaspoon lime juice, and more.

Yes, Southwest Chicken Chop Salad W/Chipotle Honey Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Chicken Chop Salad W/Chipotle Honey Dressing

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