HONEY-CHIPOTLE CHICKEN PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
- Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
- Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
CHIPOTLE RANCH CHICKEN AND PASTA SALAD
Make a lazy-day chicken salad. When dinnertime rolls around, every delicious bite will be ready and waiting.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
- Drain pasta with corn; rinse with cold water. Shake to drain well.
- Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
- Serve with lime wedges. Cover; refrigerate any remaining salad.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES
For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the meat, to create jagged shapes that grab onto one another and don't let go when mixed in a divine dressing of mayo, smoky chipotle, and fresh cilantro.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
- Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
- Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.
CHIPOTLE CHICKEN PASTA SALAD
Smoky chipotle with sweet crunchy corn! As always you can tailor it to your taste. If you can't find chipotle ranch dressing, use just ranch, add extra chipotle sauce or chipotles in adobo with or without the peppers. If you can't find or don't have a spice grinder, use chipotle powder and some garlic salt. Don't like corn,...
Provided by Robin Dextradeur
Categories Pasta Salads
Number Of Ingredients 8
Steps:
- 1. Prepare pasta as instructed on box, meanwhile in a large bowl, toss the chicken with half of the chipotle sauce. then add peppers, beans and corn.
- 2. Once pasta is cooked, rinse in cold water to stop the cooking, drain put back in pan and add the ranch dressing, and few twists of grinder spices.
- 3. Add pasta mixture to chicken mixture, stir in remaining chipotle sauce, then chill or not and enjoy!
- 4. Since I feel pasta soaks up sauces when warm, save some to add when serving. Also try adding some shredded cheddar, bacon bits or chopped cilantro it would certainly kick it up a notch!
CHIPOTLE CHICKEN SALAD
If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.
Provided by Toni Losada
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 2.7 g, Cholesterol 64.3 mg, Fat 35.6 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 6.9 g, Sodium 471.9 mg, Sugar 0.5 g
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