Southwest Chicken Salad with Chipotle Vinaigrette
Prep Time: 30 Minutes
Cook Time: n/a
Serves 4 servings
Difficulty Easy
Ingredients
Chipotle Vinaigrette
- ½ C. Crisco® Pure Vegetable Oil
- 3 Tbsp. red wine vinegar
- 2 Tbsp. honey
- 2 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1 Tbsp. lime juice
- ½ tsp. Spice Islands® Ground Cumin Seed
- ½ tsp. Spice Islands® Oregano
- ½ tsp. kosher salt
- ⅛ tsp. Spice Islands® Fine Grind Black Pepper.
Southwest Chicken Salad
- 2 C. shredded rotisserie chicken
- 1 15.5-oz. can Joan of Arc® black beans, rinsed and drained
- 1 15.5-oz. can Joan of Arc® pinto beans, rinsed and drained
- 2 C. small cherry or grape tomatoes, halved
- ¾ C. Green Giant® corn, canned or frozen
- ½ C. red onion, finely chopped
- ½ C. pepitas, roasted and salted
- ⅓ C. Cotija cheese, crumbled
Directions
- To make the vinaigrette dressing, place all ingredients in a small food processor or blender and puree until smooth. Set aside.
- Combine all salad ingredients in a large bowl. Toss well with the chipotle vinaigrette dressing. Serve immediately.
Recipe by Mary Ann Dwyer of The Beach House Kitchen: https://www.instagram.com/p/CQLqqlEppM8/
