Chipotle Jeera Chicken Salad with Spicy Avocado Cilantro Dressing

img_0184-1.jpgI told my Dad that I was going to make salad for dinner and he legit thought I was crazy. For one, he doesn’t consider it a real meal. And two, let’s just say that he’s one of the folks, like myself, that can’t fathom the idea of eating bland food. I mean come on now, lettuce is like 95% water.

BUT romaine calm, and carry on Dad. Cumin (aka Jeera in Hindi) is the magic cure to all your flavor problems.  

Cumin is a common spice used in Indian and Mexican cooking. Believe it or not, so many countries share the same spices and ingredients in their cooking (s/o to spice trades).

A simple experimentation of regional spices can turn into something really amazing. Jeera Chicken is a common dish in India, and go near the south of the US border, and you find an abundance of spicy cumin infused food. Just think of it this way: chicken is good on its own, and so is buffalo hot sauce; but combine those two bad boys and as Guy Fieri would say – you’ve reached FLAVORTOWN Y’ALL.

Just out here trying to prove that being a South Asian American will always be an advantage ~


PREP: 30 minutes, up to 1 hour
TOTAL: 40 minutes
YIELD: 4-6 servings

INGREDIENTS

CHIPOTLE JEERA CHICKEN
  • 2 Chicken Breasts, cut into small strips
  • 2 Chipotle Peppers in Adobo Sauce, minced
  • 2 tbsp. Adobo Sauce
  • 1 tbsp. Lime Juice
  • 1 Garlic Clove, minced
  • 1 tsp. Whole Cumin
  • 1 tsp. Ground Cumin
  • 1 tsp. Paprika
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tbsp. Taco Seasoning
SPICY AVOCADO CILANTRO DRESSING
  • 2/3 cup Plain Greek Yogurt (same size as a single-serving cup)
  • 1/2 Avocado (ripe), roughly diced
  • 1/2 cup Cilantro, roughly chopped
  • 2 Garlic Cloves
  • 2 Chipotle Peppers in Adobo Sauce, roughly chopped
  • 2 tbsp. Adobo Sauce
  • 1 tbsp. Lime Juice
  • 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Ground Cumin
  • 1 tsp. Salt (to taste)
  • 1 tsp. Black pepper (to taste)
  • 2/3 cup Olive Oil
SALAD ASSEMBLY
  • 2 hearts Romaine Lettuce, chopped
  • 1 can of Black Beans, drained & rinsed
  • 2 cups Corn Kernels, cooked (I mixed in Salt & Black Pepper for taste)
  • 1 cup Grape Tomatoes, quartered
  • 2 Avocados, diced
  • 1 Red Bell Pepper, cut into small strips
  • 1 Red Onion, thinly sliced
  • Spring Onion, chopped for garnish
  • Cilantro, chopped for garnish
  • Tortilla Strips, for garnish
  • Cheddar Cheese, for garnish (I used Jalapeno flavored kind for fun)

INSTRUCTIONS

  1. In a bowl, combine ingredients for Chipotle Jeera Chicken. Ideally it’s best to let it marinade in refrigerator up to an hour, but no worries if you don’t have the time!
  2. Cook marinated chicken thoroughly on medium heat in oiled nonstick pan.
  3. Prepare Dressing: In food processor/blender, combine ingredients except for Olive Oil and pulse until combined. With blender running, slowly pour in Olive Oil and blend until dressing is a smooth, creamy consistency. Set aside in serving bowl/jar.
  4. Combine cooked Chipotle Jeera Chicken Strips and Salad Assembly ingredients.
  5. Drizzle with Spicy Avocado Cilantro Dressing.
  6. Garnish with Spring Onion, Cilantro, Tortilla Strips, and Cheddar Cheese.
  7. Enjoy!

The dressing will last up to 1-2 days max, refrigerated.

#TashTip: The dressing is great with some grilled shrimp or fish! 

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