Yucatan Chicken Salad with Creamy Chipotle Sauce

15 Comments

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Happy Cinco de Mayo!

This salad was inspired by an old-time favorite of mine, the Yucatan Chicken Salad from Dos Coyotes in Davis, California.  When I was in college at UC Davis, I would order this salad a couple times a month and it was such a treat! I was on a college-student budget so eating out was not normally an option.

You are absolutely going to love this recipe! You might consider making extra as you’ll want to eat the entire salad in one sitting.

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Yucatan Chicken Salad


Yields 4-5 servings // Cook time 90 minutes

Ingredients:

Salad:

  • 1 ½ lbs boneless skinless chicken breast
  • 1 head Romaine lettuce, chopped
  • ½ small red onion, chopped
  • 1/2 cup carrots, shredded
  • 1 red bell pepper, julienned
  • 1 medium jicama, peeled and julienned
  • 1/2 cup cherry tomatoes
  • 1 can black beans, rinsed and drained
  • ½ cup Tortilla strips
  • 3 Tbsp cilantro

Mango Marinade:

  • 1/2 cup mango juice
  • 1 lime, juiced
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 Tbsp chili powder
  • 1 tsp salt

Mango Slaw:

  • ½ head red cabbage, thinly sliced
  • 1 mango, diced
  • 3 Tbsp cilantro, chopped
  • 1 Tbsp sugar
  • 1 lime, juiced
  • 1 Tbsp unseasoned rice wine vinegar

Chipotle Cream:

  • 2 Tbsp chipotle paste (Add more if you like it spicy)
  • 1/2 cup low fat sour cream
  • 1 lemon, juiced
  • 1 tsp chili powder
  • Pinch of cayenne pepper, optional (I love mine spicy!)
  • Salt to taste (I went light on salt!)

Cilantro Lime Vinaigrette:

  • 3 Tbsp cilantro, chopped
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 2 Tbsp canola oil
  • 2 tsp sugar
  • Salt and pepper, to taste

Directions:

  1. Prepare marinade by combining marinade ingredients in a large resealable plastic bag. Add chicken breasts and cover completely with the mixture. Let marinate in fridge for 1 hour.
  2. While chicken is marinating, prepare the salad.  In a large bowl, mix together lettuce, carrots, red pepper, jicama, tomatoes, onion and black beans. Set aside.
  3. To prepare the slaw, mix together mango slaw ingredients in a medium bowl. Cover and refrigerate.
  4. Prepare chipotle sauce by whisking together the chipotle paste, sour cream, lemon juice, chili powder and cayenne pepper. Add salt to taste. Cover and refrigerate.
  5. Next, prepare salad dressing. In a blender or food processor, blend the cilantro, lime juice, lemon juice and sugar until cilantro is finely chopped. With blender on low speed, slowly add the canola oil and blend until combined. Add salt and pepper to taste. Cover and refrigerate.
  6. In a large skillet over medium heat, warm 1 Tbsp canola oil. Add chicken and cook until completely cooked through, about 4-5 minutes per side. Remove from pan and let cool for 2 minutes before slicing into medium strips.
  7. Remove dressing, chipotle sauce and mango slaw from fridge. Top salad with grilled chicken, mango slaw, salad dressing, chipotle cream sauce, tortilla strips and fresh cilantro. Enjoy!

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Author: April Murray

Hi, I’m April! Welcome to The Thin Kitchen, a blog that delivers engaging, colorful content aimed at both weight loss and providing healthy recipes and dietitian tips! I’m a Registered Dietitian, food lover and health enthusiast. I grew up in Orange County and currently live in Newport Beach with my miniature Australian Shepard named Lucy. The information and tips that I’ll provide you are a direct reflection of what’s in my kitchen, and of how I live my own life. I hope that my recipes and posts inspire you to continue on a path toward your healthiest, fittest, happiest you. xoxo April (and Lucy)

15 thoughts on “Yucatan Chicken Salad with Creamy Chipotle Sauce

  1. This looks delicious April! I’ll need to try this- especially that chipotle cream YUM!

  2. You have a lovely blog! This salad is so colourful and I bet it tastes great :)

  3. Looks fabulous, April! All of the components sound great alone, but I imagine they’re delicious together!

  4. I love the way the salad looks, beautiful colors and I love the chipotle cream!

  5. So colorful! Looks delicious!

  6. This looks absolutely delicious! I cannot wait to make it. :)

  7. Oh wow, this salad looks and sounds fantastic!! So colorful, and the chipotle cream sounds beyond delicious. I’ll definitely have to try making this!

  8. Would you have any clue on how to make the Dos Coyotes Southwest Vinaigrette dressing? It’s the one used on the Adobe Salad. I’ve tried to identify the ingredients by taste, but can’t get it. Thanks.

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