Tuesday, June 18 2013, 10:06 AM MDT
Chicken Fajita Chipped Salad With Spicy Chipotle Dressing
As Aired On September 13, 2012
Recipe Courtesy Of Victoria Topham, Pinon Market
6 100% Corn Tortillas
Vegetable Pan spray
Cayenne and Chili Powder to taste
1.) To prepare a healthier alternative to corn chips, cut corn tortillas into thin strips.
2.) Spray with pan spray and dust with salt, pepper, cayenne and chili powder to taste.
3.) Toast on a baking sheet in a 350 degree oven for 5 minutes or until crisp and browned.
3T Fresh Lime Juice
2T Light or non-fat mayonnaise
3T Chipotle chili in adobo, minced (or to taste)
1 clove Garlic, minced
¼ t Ground Cumin
2T Extra Virgin olive oil (or 2T olive oil and 2 T water)
¼ Cup Cilantro, Minced
1.) Mix the buttermilk, lime juice, light mayonnaise, honey, ketchup, minced chili, garlic, and cumin in small bowl or with an immersion blender until smooth.
2.) Slowly add the oil ( and water if using) in a steady stream and mix until well incorporated.
3.) Transfer dressing to a bowl and stir in chopped cilantro and salt and pepper to taste.
4.) Reserve ¼ C dressing and set remaining aside.
2 Lbs Boneless, skinless chicken breast - poached and shredded , tossed in ¼ C reserved dressing
Ingredients for Salad:
1 bag mixed romaine/leaf lettuce salad greens
1 C Grape tomatoes, halved
½ C Cheddar cheese, grated
1 C Toasted corn tortillas or packaged regular or reduced fat corn chips
1 Can Black Beans, drained, rinsed
1 C Fresh corn
¼ C Scallions, chopped
Regular or Light Sour Cream
Chopped Black Olives
1.) Prepare ingredients for salad, keeping components separate. Assemble salad, layer ½ greens in a deep bowl.
2.) Layer half the grape tomatoes, cheese, tortilla chips, beans, corn, chicken & scallions on top of the lettuce.
3.) Drizzle with ½ the dressing. Layer the rest of the ingredients on top ending with chicken slices. Drizzle remaining dressing on top.
4.) Garnish with guacamole, light sour cream and chopped cilantro.
(Copyright 2012 Sinclair Broadcasting Group.)