Cilantro Lime Chicken Chopped Salad

Cilantro Lime Chicken Chopped Salad

One of my favorite weeknight time savers lately is to cook a chicken on the weekend and then divide the meat (and broth) between two easy meals through the week.  While chicken and dumplings or enchiladas are always family favorites, sometimes I like to lighten things up with a chicken salad.

This salad is originally from Your Homebased Mom and I knew I would like it when she said it was from the Nordstrom Cafe.  I have only eaten there once, but I remember my lunch being sooo good.  The real star of this salad is the dressing.  On another day we combined the dressing with some mayo and Greek yogurt and poured it over some chicken in a wrap.  I love the taste of chipotles especially when they are combined with lime, honey and cilantro.  This was super flavorful and just spot on.

Here is a yummy recipe for Herb Roasted Chicken.  Another easy way to cook a chicken is to place the cleaned chicken in a dutch oven.  Cover with water and simmer for about an hour and a half or until the chicken easily pulls apart.  Let the chicken cool slightly and then place in the refrigerator for a few hours.  When you are ready to use the chicken and broth you can skim the fat off the top and then shred the chicken.  I usually make dumplings or chicken and noodles with the chicken and the broth.  You can also cook the chicken like this with some veggies in the water for a little extra flavor.  This is just how I like to do it.  Doesn’t get much easier and it tastes delicious:-)

Some other  great recipes from BWL if you need to use up leftover chicken:

Chicken and Brown Rice Bowls with Chipotle Cream Sauce

Chicken and Refried Bean Enchiladas

Chicken and Dumpling Casserole

Mexican Chicken Tortilla Soup

Mexican Spicy Chicken Pizza

Source:  Adapted from Your Homebased Mom

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Cilantro Lime Chicken Chopped Salad
  • 1 cup cilantro
  • 2 -3 tsp chipotle chilies in adobo sauce, chopped small (depending on how spicy you want the dressing)
  • ⅓ cup rice vinegar
  • ¼ cup fresh squeezed lime juice
  • 1 tsp minced garlic
  • 2 tsp honey
  • ½ tsp salt
  • ¾ cup canola oil
  • For Salad (Enough for the amount of salads you will be serving)
  • Chopped Romaine and Iceberg Lettuce
  • Pinto Beans – drained and rinsed
  • Roasted and shredded chicken
  • Shredded Monterrey Jack Cheese
  • Crushed Tortilla Chips (we used baked blue corn chips)
  • Chopped Tomato
  • Frozen corn – thawed

  1. To prepare dressing roughly chop cilantro. Puree chilies in food processor and then add vinegar, lime juice, garlic, honey and salt. Blend and then slowly add the oil to to make an emulsion. Add cilantro and pulse until combined.
  2. Prepare salad and then toss with the dressing. Enjoy!

Asian Steak and Noodle Salad

I am trying to give you all some flavorful and healthy recipes this month – because I know everyone is trying to be good right now:-). This is a salad that I could eat once a week. It is an adapted recipe from Pioneer Woman and Iowa Girl Eats and possibly Epicurious.

I made a very similar recipe last year and I could have sworn that it was from Epicurious. However when I went to dig up the recipe I could not for the life of me find it! I knew it had flank steak, noodles and spinach. It was also Asian flavored. But for whatever reason I couldn’t find the darn recipe. So, I searched through some of my favorite blogs and found two recipes – one here and the other here.

I think what I love most about this recipe is that it is a noodle and green leaf salad. I get my pasta and my salad all in one meal! The sweet/salty soy dressing and marinated flank steak is just perfect and somewhat addicting – especially when you kick up the heat a few notches with the sriracha – YUM!

You can serve this with all of the ingredients cold or you can serve it while the steak and noodles are still slightly warm. This wilts the veggies a bit which I love.

As I am writing I am thinking about the different combinations you could do with this. You could swap out the flank steak for chicken or even tofu. You could swap out the green onions for some fried onions or even some thinly sliced red onions. I might also like this with some cashews or water chestnuts. Wow, I am getting hungry and I need to stop thinking about this salad.

Seriously, you need to try this one – sooo good!

Asian Steak and Noodle Salad
  • 1 Asian Flank Steak Recipe – Prepared
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon teaspoon honey
  • 1 Tablespoon lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • Salad
  • ½ bag of baby spinach – washed
  • 12 oz angel hair pasta
  • red or yellow pepper – sliced into thin 2 inch strips
  • 3 green onions sliced thin (white and green parts)
  • Chopped Cilantro
  • handful of sunflower seeds
  • Sriracha

  1. Cook flank steak according to directions here. Slice into thin strips.
  2. Combine dressing ingredients and set aside.
  3. Cook pasta according to directions on box.
  4. Slice peppers and green onion. Chop cilantro.
  5. To put salad together place spinach in the bottom of your salad bowl and then add pepper and green onions. Place pasta and steak on top of your vegetables. sprinkle with cilantro, sunflower seeds a sriracha if desired. Add dressing and toss to coat evenly.
  6. Enjoy!

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