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.
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.
Enjoy and let us know what you think by visiting our facebook page at https://www.facebook.com/pages/Mar-Jac-Poultry/156513951152456