Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing

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.  

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.  #aintnobodygottimeforthatBut, 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.But, the yummy part?

Huuuum, totally to the moon and back.

Sriracha Chicken Salad with Low-fat Creamy Chipotle Vinaigrette Dressing

2016-01-25 07:40:40

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.

By Susie Mertl @TheChelseaProject

The Chelsea Project https://thechelseaproject.com/

And, as always, thanks so much!

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