A Southwest Chipotle Salad showed up on Pinterest a few weeks back and I realized it had been years since I had enjoyed the Chicken Tortilla Salad that was served up at the local brew house in my college town. Immediately, I set out to recreate this old fave with the help of a few recipes I stumbled upon in this ever-so-pressing quest. I certainly hope you enjoy what I came up with.
1/3 cup chopped cilantro
1/3 cup sour cream + 1/3 cup whole milk, plain yogurt (original recipe calls for 2/3 cups sour cream)
1 tsp liquid from canned chipotle peppers + 1/2 tsp chipotle pepper finely minced
1 tsp ground cumin
1 tsp chili powder
2 tsp freshly squeezed lime juice
1/2 tsp honey
1/4 tsp salt
couple grinds fresh pepper
*Add all ingredients into a jar and whisk together.
Lettuce & Add-In’s
I added the following ingredients:
*crushed up all-natural, organic blue corn chips
*finely diced red onion
*s&p to taste
*optional classic additions: black beans and/or corn
Note: If you watch your glucose levels like I currently do, then I would omit these popular add-in’s.
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