Friday, February 10, 2012

tex-mex chicken salad with cilantro-lime vinaigrette

Honestly, some nights I just don’t feel like cooking, after working a 10-hour day, and commuting another 1-hour home. On those nights, I’m happy to make a healthy, but hearty salad. No stove, oven or microwave required! Thank goodness for those delicious and moist readymade rotisserie chickens that you can buy at just about every Market these days.

This is one of my favorite salads and it taste like you’re eating at a Tex-Mex restaurant. The cilantro-lime vinaigrette adds that restaurant quality to this salad.

The secret ingredient is the chipotle chili. This vinaigrette is so simple to make and you can save it for up to seven days in the refrigerator. My hubby added it to his salads for the next two nights.

Try being creative with this salad by using left over chicken, shrimp, or beef. It’s great to make the following night after a Mexican dinner if you have left over’s. Any left over’s, such as pico de gallo, avocado, and cheese will work perfectly for this salad. Don’t be afraid to be creative with the salad ingredients…it’s really the cilantro-lime vinaigrette that makes the salad. That you shouldn’t change…it’s perfect!

Photo taken on Kanan Road in Malibu
Some days I feel as if I had rode in a marathon.  Thank goodness for simple and fast salads such as this one. Perfect for nights when you just don't have the energy to cook.

tex-mex chicken salad with cilantro-lime vinaigrette

1 whole rotisserie chicken, shredded
1 pound mixed baby greens
1 15 oz can corn nibbles
1 15 oz can black beans, rinsed and drained
2 tomatoes, diced
2 avocados, diced
½ cup chopped roasted red bell pepper
2 cups grated jack cheese

In a large bowl, add mixed greens and top with corn, beans, tomatoes, avocados, red pepper and cheese. Now add the chicken.

Another option is to put all of the ingredients into small individual bowls and let everyone make their own salads. This works well if you know that you will end up with left over’s.

cilantro-lime vinaigrette

1/3 cup seasoned rice wine vinegar
¼ cup lime juice
1 clove garlic
1 to 2 chipotle chilies in adobo sauce
2 tablespoons honey
½ teaspoon kosher salt
¾ cup extra light olive oil or canola oil
1 cup chopped fresh cilantro leaves

In a blender or food processor fitted with the metal blade, combine the vinegar, lime juice, garlic, chipotle chilies, honey, and salt and process until thoroughly combined and smooth. With the machine running, gradually add the olive oil (or canola oil) in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Add to salad and toss.


  1. Looks absolutely delicious and so healthy too. I love lime and cilantro together.

  2. Bought a huge bag of limes from the market today because they were going at a good price, and am now in the process of finding a good salad recipe so I can use the limes. This one looks PERFECT! Thanks for sharing.



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