Winter Chicken Salad With Chipotle Cream Dressing
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
SALAD
- 473.18 ml bok choy, shredded
- 236.59 ml red cabbage, finely shredded
- 236.59 ml sweet carrot, shredded
- 59.14 ml cilantro, stemmed
- 1 ripe apple, chopped
- 6 green onions, finely chopped
- 2 stalk celery, thinly sliced
- 2.46 ml fresh thyme, stemmed
- 473.18 ml cooked chicken, in bite-size pieces
- 29.58 ml parsley, stemmed
-
CHIPOTLE CREAM DRESSING
- 29.58 ml chipotle chiles in adobo
- 236.59 236.59 ml heavy cream (non-fat works fine) or 236.59 ml sour cream (non-fat works fine)
- 1 garlic clove, minced
- 0.61 ml kosher salt or 0.61 ml sea salt
- 59.14 ml toasted pumpkin seeds
directions
- In a bowl, combine all ingredients but parsley.
- Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley.
- Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce.
- Add 1 to 2 tablespoons (to taste) of the puree to the crème fraîche, heavy cream or sour cream and stir well.
- Stir in garlic, salt, and pumpkin seeds.
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Reviews
-
Interesting dish. I tripled the recipe since I was cooking for 12, and stewed the chicken (one whole chicken + 2 lbs of breasts) with onion, garlic and rosemary, reserving the broth for another meal. I substituted cabbage for the bok choy--not an exact substitute, but it turned out okay. I tossed the salad with about half the dressing, and left the other half of the dressing in a bowl to be added to individual taste. It was good, but oddly enough it tasted even better the 2nd night! Maybe the flavors needed more time to blend. Next time I'll make it a day ahead, something I wouldn't normally do with a salad.
-
Beautiful salad. Made the dressing with 1 cup plain nonfat yogurt and it was wonderful. Added about 2 T lime juice to the apples to keep them from turning brown then drained that and added it to the dressing. Wow! extra zing! Aswesome blend of flavors and textures, spicy, sweet, tart yum! thanks for a great recipe MeanChef!
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Tweaks
-
Interesting dish. I tripled the recipe since I was cooking for 12, and stewed the chicken (one whole chicken + 2 lbs of breasts) with onion, garlic and rosemary, reserving the broth for another meal. I substituted cabbage for the bok choy--not an exact substitute, but it turned out okay. I tossed the salad with about half the dressing, and left the other half of the dressing in a bowl to be added to individual taste. It was good, but oddly enough it tasted even better the 2nd night! Maybe the flavors needed more time to blend. Next time I'll make it a day ahead, something I wouldn't normally do with a salad.
RECIPE SUBMITTED BY
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