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Romaine Salad with Chipotle Dressing and Warm Queso Fresco

Romaine Salad with Chipotle Dressing and Warm Queso Fresco

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  • 1/3 cup plus 3 tablespoons extra-virgin olive oil
  • 2 teaspoons bottled chipotle hot sauce
  • 2 cups cornflakes, finely crumbled
  • 2 teaspoons dried oregano
  • 1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges
  • 1 very large head of romaine lettuce, torn into bite-size pieces

Recipe Preparation

  • Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.

  • Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. DO AHEAD: Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.

  • Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.

  • Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

Recipe by Nancy Zaslavsky,Reviews Section

Chipotle Ranch Guacamole Salad with Black Beans

We've learned that doubling down on a good thing brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds: fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring: the love of making dinner for your friends and family.

Posted at 9:11 am by NativeNM , on February 12, 2021

Southwest Chicken Salad also referred to as a Santa Fe Chicken Salad is a healthy alternative for dinner that is loaded with flavors. It’s a popular salad that can be made at home to taste just as good or even better than your favorite restaurant. Nearly always you will find a bed of greens topped with grilled chicken, corn and black beans along with avocado, tomatoes and cheese. These are things that most of us already have in our pantry or refrigerator. The toppings vary and you can always add or leave out ingredients that work for you. The salad dressing is a personal choice but there are many recipes for dressings that enhance the flavors of this salad. I chose a chipotle ranch dressing that paired well with all the toppings and gave it a spicy kick. If you have some or all of these ingredients handy, you too could put together a salad for dinner that is scrumptious and healthy which is ways a plus!

On this day it just happens to be sunny and 68 degrees! A great day for grilling! One chicken breast will easily serve 2 people for this salad. I used a seasoning blend that included dehydrated green chile, garlic, onion and other spices.

There was a lot of spice going on in this Los Chileros Chicken Fantastico! Rub . The spices appeared charred on the grilled chicken but the flavor was anything but. Really good!

The one thing that is always a must for this type of salad is crispy tortilla strips. They give that added crunch and taste so good. I used 4 corn tortillas that were cut into strips. Add a drizzle of olive oil, just enough to coat the bottom of the pan and add about half the strips. Toss them around so that all the strips get some oil on them and begin to brown and crisp.

When perfectly fried, place in a bowl with paper towels to absorb the excess oils. Sprinkle salt and Aleppo pepper flakes over top. Try not to eat them all before going on the salad! They are addictive!

The dressing is made from Cibolo Junction Chipotle Ranch Dip Mix . They have many different dip mixes that might make delicious dressings. I have been experimenting with dip mixes to make some really great salad dressings. The directions use mayonnaise and buttermilk to make the dressing, but I only used half of the recommended amount of dip mix to that. The mix was concentrated with spice and flavor and personally I think adding more would have overwhelmed the flavors of the salad. You can substitute plain whole Greek yogurt for half or all of the mayo, and you can substitute milk with a spritz of lemon juice for the buttermilk.

I only made half of the recipe which made about 1 cup. This amount was good for 4 salad servings.

Assemble your salad with lettuce on the bottom, I used a combination of Romaine and Red Leaf Romaine. Top with sliced Grilled chicken, about 1 cup of black beans, 1 cup of corn, 1/2 cup of sliced cherry tomatoes, sliced avocado, tortilla strips, crumbled queso fresco cheese and a sprinkle of green onions. Drizzle chipotle ranch dressing over top. Enjoy!

Order: Cibolo Junction Chipotle Ranch Dip Mix
Order: Los Chileros Chicken Fantastico! Rub

Southwest Chicken Salad with Chipotle Ranch Dressing

Romaine or Red Leaf Romaine Lettuce (approximately 1/2 bag of salad)
1 large Chicken Breast, grilled
Los Chileros Chicken Fantastico Rub, to season chicken
4 Corn Tortillas, cut into strips
1 cup Black Beans
1 cup Corn, fresh, frozen or canned
1/2 Avocado, sliced
1/2 cup Cherry Tomatoes, sliced in half
Queso Fresco Cheese, crumbled
2 Green Onion, sliced

Chipotle Ranch Dressing

1/2 Cup Mayonnaise, can substitute Whole Plain Greek Yogurt
1/2 cup Buttermilk, can substitute 2% or Whole Milk with a spritz of Lemon Juice
1 tablespoon Chipotle Ranch Dip Mix, I used Cibolo Junction Chipotle Ranch Dip Mix

Whisk mayonnaise, buttermilk and chipotle ranch dip mix together. Taste and add more dip mix if needed. Refrigerate dressing if not using immediately.

Sprinkle Chicken Fantastico Rub over chicken and add a drizzle of olive oil over both sides. Preheat grill to 350 – 400 degrees. Grill chicken 20 – 25 minutes turning every 5 – 7 minutes. Chicken is done when internal temperature reaches 165 degrees. Let chicken rest for 5 minutes before slicing.

Cut corn tortillas into strips. In a small skillet add a drizzle of olive oil, just enough to coat the bottom of the skillet. Add about half of the tortilla strips and toss to coat oil on all the strips. Fry over medium to medium high heat as the tortillas crisp and brown. When crisp remove to a bowl lined with a paper towel to absorb any excess oil. Drizzle pan with oil and fry remaining tortilla strips. Sprinkle some salt and Aleppo Pepper flakes on tortilla strips for added flavor. Set aside.

Cut or tear salad into bite size pieces. Layer lettuce in a medium sized bowl. Top with grilled chicken, black beans, corn, sliced tomatoes, sliced avocado, crumbled queso fresco cheese and sliced green onion. Top with chipotle ranch dressing.

Additional toppings might include cooked bacon bits, sliced red or yellow bell peppers, sliced olives, red onion, lime wedge or cilantro. Additional cheese choices might be grated cheddar cheese, grated Monterey jack cheese, grated jalapeno jack cheese or cotija cheese crumbles. Additional dressing choices cilantro lime dressing, creamy avocado dressing, chile lime dressing or honey lime dressing.

If using ribeye, heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steak in hot pan and cook undisturbed until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Slice into 1/2" slices and serve on salad.

If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.


Make the Salad

Thoroughly rinse any fresh produce and pat dry. Halve tomatoes. Combine spinach, tomatoes, and crispy jalapeños (to taste) and toss with dressing. Garnish with queso fresco and guacamole. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

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Recipe Summary

  • ¼ cup cider vinegar
  • 3 tablespoons snipped fresh cilantro
  • 3 tablespoons olive oil
  • 1 teaspoon chopped canned chipotle chile pepper in adobo sauce*
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 cups coarsely shredded romaine lettuce
  • 2 cups cooked Israeli (large pearl) couscous,** whole grain small pasta, or whole grain penne pasta
  • 10 grape tomatoes, halved
  • 1 medium yellow sweet pepper, cut into bite-size pieces
  • ½ cup frozen shelled sweet soybeans (edamame), cooked according to package directions
  • ½ cup canned no-salt-added black beans, rinsed and drained
  • 1 lime, cut into thin wedges
  • 2 tablespoons crumbled queso fresco

For dressing, in a screw-top jar combine the vinegar, cilantro, oil, chile pepper, garlic, salt, and black pepper. Cover and shake well set aside.

Arrange romaine on a large serving platter. Toss couscous with 1 tablespoon of the dressing. In a small bowl combine tomatoes and sweet pepper. Arrange tomato mixture, couscous, edamame, black beans, and lime wedges on romaine. Drizzle with the remaining dressing sprinkle with queso fresco.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

To cook the couscous, in a small saucepan combine 1 cup water and 3/4 cup Israeli (large pearl) couscous. Bring to boiling reduce heat. Simmer, covered, for 8 minutes. Remove from heat. Let stand, covered, for 5 minutes.

Hearty, fresh and packed with nutrients.

Wild Rice Blend, Spinach, Red & Napa Cabbage, Carrots, Roasted Red Peppers, Cucumbers, Green Onions, Radishes, Crispy Wontons, Sesame Seeds, Grilled Tenderloin with Sesame Gochujang Dressing and Sweet Soy Chili Sauce

Sautéed Riced Cauliflower & Arugula, Grilled Chicken, Broccoli, Roasted Sweet Potatoes, Red Onions with Cobb Dressing and GoGo Sauce

Spinach, Wild Rice Blend, Spicy Avocado, Queso Fresco, Black Bean/Poblano/Corn Relish, Tomatoes, Grilled Chicken with Cilantro Chili Lime Dressing

Napa & Red Cabbage, Chili Garlic Shrimp, Sautéed Zucchini, Red Bell Peppers, Carrots, Edamame, Crispy Wontons, Green Onions with Sesame Ginger Vinaigrette

Mexican Chicken Salad

The beauty of this salad is that it’s not only healthy and delicious, it’s also so darn easy to prepare.

I sprinkled zippy Old El Paso Taco Seasoning over the chicken. This eliminates the need for all sorts of herbs and spices in one fell swoop.

The taco seasoning coats the chicken, creating a vibrant crusty finish once the chicken is grilled.

Ingredients for Shredded Beef Taco Salad:

For the Beef: Sirloin roast, beef broth, chipotle chilis in adobo sauce, chili powder, onion, sea salt. You can use any type of beef roast, and you can omit the chipotle chilies to keep the recipe mild. It is not spicy as written, but I know some folks don&rsquot like any spice at all.

For the Salad: Spring greens, romaine, avocado, queso fresco, cherry tomatoes, red onion, radishes. This combination is so fresh and flavorful with all sorts of texture! Feel free to use feta cheese or grated cheddar cheese instead of the queso fresco.

Optional Add Ins: Black beans, brown rice, tortilla chips, pico de gallo, roasted pumpkin seeds. Toss anything in there that you love!

For the Dressing: I love using Cilantro Lime Dressing , Mayo-Free Green Goddess Dressing, or my classic Paleo Caesar Salad Dressing . Another trick I have done in the past is stir up hummus and salsa to make a creamy dressing.

5 Healthy Dinner Salads to Prepare You for Thanksgiving

Canned tuna is a smart shortcut for busy weeknight meals. With that and chickpeas for protein, plus crunchy green beans, tangy beets, and salty feta, you&aposll be supremely satisfied.

Tuesday: Chorizo & Chicken Taco Salad with Chipotle Dressing

This zesty salad comes together with plenty of protein, a handful of spicy peppers, and—the best part𠅌rushed tortilla chips. It&aposs Taco Tuesday made healthier! 

Wednesday:਋istro Steak-and-Egg Salad

Cure the midweek slump with this fancier version of a diner classic. The secret to success is in the garlic-rubbed, gently grilled crostini.

Thursday: Sweet Potato Soul&aposs Arugula Salad with Farro, Lentils & Sweet Potatoes

Photography by Kate Mathis

The best part about this sweet and satisfying salad? It&aposs completely vegan.

Friday: Rachael Ray&aposs Iceberg Slab Cobb Salad

Photography by Kate Mathis

You can never go wrong with a classic Cobb. Rach&aposs advice? Double the dressing, and serve it with veggies for dipping. Yum-o!

Watch the video: Συνταγή για μελιτζανοσαλάτα με χούμους, βασιλικό και κουκουνάρι από τη Madame Ginger. OPEN TV (June 2022).


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