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Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing

Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing | The Chelsea Project | www.thechelseaproject.com
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Yesterday was a great day for salads at my house.  So much so, I just had to share.

If you’ve looked through other recipes on this blog, one thing is obvious, I make dishes that are super quick and don’t use a million different ingredients.  

Step 1 - Marinate veggies in a sweet/sour vinaigrette | The Chelsea Project | www.thechelseaproject.com

I also really strive to cultivate the flavor of the food without adding many spices.  Maybe this is because I’m not a fan of measuring 1/4 teaspoon of this and 1/2 teaspoon of that over and over.  #aintnobodygottimeforthatStep 2- Layer fresh romaine lettuce, marinated veggies, tomatoes, and avocados | The Chelsea Project | www.thechelseaproject.comBut, this recipe sort of does a 180 from my usual.  Oh, don’t get me wrong, it’s definitely low-fat and totally jammed with nutrition.  But, the quick part?  

Huuuum, not so much.Step 3 - Add grilled chicken basted in a sriracha-based sauce and drizzle with low-fat creamy chipotle vinaigrette dressing | The Chelsea Project | www.thechelseaproject.comBut, the yummy part?

Huuuum, totally to the moon and back.Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing | The Chelsea Project | www.thechelseaproject.com

Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing
Serves 4
This delicious and highly nutritious salad layers fresh romaine lettuce, tomatoes, avocados, a marinated bean and corn combo, grilled sriracha chicken, and a low-fat creamy chipotle vinaigrette dressing.
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. 3 tablespoons oil
  2. 1/2 cup white sugar
  3. 1/3 cup white vinegar
  4. 1/8 teaspoon black pepper
  5. 1 medium to large garlic clove (finely chopped)
  6. 1 medium red onion (finely chopped)
  7. 1/2 medium jalapeno (finely chopped)
  8. 1/2 to 1 tablespoon fresh cilantro (finely chopped) *optional
  9. 1 can whole kernel corn (drained)
  10. 1 can black beans (drained and rinsed)
  11. 1/4 to 1/2 cup Sriracha sauce
  12. 2 to 3 medium skinless, boneless chicken breasts
  13. 8 cups romaine lettuce (torn into bite-sized pieces)
  14. 1 cup tomato (coarsely chopped)
  15. 2 avocados (coarsely chopped)
  16. 1/2 to 3/4 cup creamy chipotle dressing (your favorite brand from the store)
Instructions
  1. Add oil, sugar, and vinegar to a sauce pan, bring to a low heat, and stir until sugar dissolves.
  2. Remove from heat and quickly cool the mixture by placing ice cubes in a bowl and setting the saucepan on the ice cubes.
  3. In another bowl, add black pepper, garlic, onion, jalapeno, *cilantro, corn, and beans.
  4. Pour the cooled oil/vinegar/sugar mixture over the corn and bean mixture, toss, cover, and refrigerate until completely chilled.
  5. When ready to serve the salad, baste the chicken with the sriracha sauce and grill (outside or inside on a George Forman) until completely cooked.
  6. Set the chicken aside to slightly cool.
  7. Layer a salad bowl with romaine, tomatoes, and avocados.
  8. DRAIN and SAVE the marinade from the corn and bean mixture.
  9. Layer the corn and bean mixture on top of the other vegetables.
  10. Add the chicken on top of the corn and bean mixture.
  11. Mix 1/2 cup of the corn and bean marinade with 1/2 cup store-bought chipotle dressing.
  12. Dizzle the chicken and vegetables with the vinaigrette dressing.
  13. Toss and serve.
Notes
  1. I usually make the corn and bean marinade early in the day and let it set for several hours or overnight.
  2. The chicken can be served hot, but the flavors and the freshness of the vegetables seem to mesh better if the chicken is cooled, but not room temperature or cold.
The Chelsea Project http://thechelseaproject.com/
If you enjoyed this recipe, I do hope you’ll share.
Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing

And, as always, thanks so much!

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7 Comments

  • Reply Maria @ pastels & Macarons January 27, 2016 at 1:39 pm

    OH. MY. GOODNESS! This sounds amazing!! I will definitely be trying this!

    • Reply theChelseaProject January 27, 2016 at 1:57 pm

      Hi Maria, For sooo many years, I was homeschooling my son, traveling with him for tennis tournaments, AND working full-time. I didn’t have time for anything, especially cooking. Because of this, most of the recipes I share are family-friendly quick mixes. However, this one is always on the table when I have time to get it together. It’s a family favorite. Thanks for visiting and your sweet comment.

  • Reply Lisa @ celebrate creativity January 27, 2016 at 1:45 pm

    Hi Susie, I see this salad in my immediate future. So simple and the layering of the ingredients makes this looks oh-so delicious. Your lovely pictures also bring it to life.

    Glad I popped over.

    Have a nice day.

    • Reply theChelseaProject January 27, 2016 at 2:27 pm

      Thanks so much, Lisa. This is one of my family’s favorites. It is a joy to share it with you.

  • Reply Quick Fix: 15-Minute French Bread Stuffed with Bacon, Onion, and Swiss Cheese – The Chelsea Project January 31, 2016 at 8:09 am

    […] Chicken Salad (link here) is a […]

  • Reply April R - Uncookie Cutter February 23, 2016 at 3:05 pm

    This looks amazing! I’m so glad you linked up at You Link It, We Make It! We didn’t make it (yet), but did pick you as one of our additional features, so we will be sharing this on our social media throughout the week. I hope you come back tomorrow and link up some more! And if you send me an email at uncookiecutter@gmail.com from your email that you use for Pinterst, I’ll send you an invitation to our group board! Thanks again!

    • Reply theChelseaProject February 23, 2016 at 6:43 pm

      Thank so much. I’m totally honored. I look forward to linking more recipes and appreciate the feature so very much.

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