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Lunch is Ready!

Rachel Ray’s Recipe: Chipotle Chicken Tortilla Salad

On April 18th, we tried a new salad recipe adapted from a Rachel Ray recipe: Chipotle Chicken Tortilla Salad.  It was a hit!  While we made enough salad to fill our 18” diameter salad bowl which serves about thirty people, below is our version of the recipe to generously serve four.

Chipotle Chicken Tortilla Salad

Chipotle Chicken Tortilla Salad

1 ½ lb. chicken tenders seasoned with 1 t. ground cumin, 1 t. smoked paprika, 1 t. ground coriander and salt and pepper.  Bake at 400 degrees for about 38 minutes or until done, stirring half-way into the cook time.  Let cool slightly, then cut into bite-sized pieces.

The to-die-for dressing:  In your food processor place 1 large clove of garlic, 1 shallot (or some onion), 1-1/2 Tb. pureed chipotle in adobo sauce, 2 Tb. cider vinegar, 1 Tb. brown sugar, salt & pepper.  With the machine running, stream in 1/3 c. olive oil.

The salad:  In a large bowl, place 7 – 8 cups of chopped, mixed lettuces and baby spinach, the chicken, 1 small red onion thinly sliced, 1 diced avocado splashed with lime juice, 2 diced tomatoes, ½ c. chopped cilantro, ½ can kidney or black beans, ½ c. shredded Mexican-blend cheese and 2 c. lightly crushed tortilla chips.  Pour the dressing over all and toss.


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