I’ve been trying to recreate a Mexican salad that I get whenever I go to the restaurant Chipolte. It’s sooo good – I love it. It’s healthy too!
I think one of the major differences between my most recent homemade version and the restaurant version is that they shred their chicken and other ingredients more than I did here. Next time, more shredding!
I found a great recipe for the dressing, which is supposedly as close to the authentic version that I’m going to get because the real deal involves some kind of prepackaged mix that is prepared especially for the restaurant. It’s all good though because I’d rather use fresh ingredients whenever possible.
The salad is just as good without the chicken, so vegetarians can definitely partake in this dish.
A couple of important ingredients that I forgot to include were guacamole and sour cream!
Source: Chef Paul
chicken and black bean salad with chipolte vinaigrette
For the salad:
- 3 cups of romaine or iceburg lettuce , shredded,
- 1 each of red bell pepper and small onion , sliced thinly and grilled
- 1/4 cup Mexican cheese , shredded
- 1/4 cup black beans , cooked
- 1/4 cup chicken , grilled and cubed or shredded
- 1/4 cup guacamole (optional)
- sour cream (optional)
For the dressing:
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon fresh oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 minced chipotle pepper in Adobo sauce (roughly 1 Tablespoon)
- 1 1/2 cup salad oil (canola or vegetable, NOT olive oil)
Arrange salad ingredients on a large plate
In a small food processor, combine all the salad dressing ingredients except for the oil.
Add the oil in a thin stream while processor is on high speed.
Drizzle dressing on top of salad.
Serve with sour cream if desired.