Sweet + Smoky Chipotle Vinaigrette and Chipotle Chicken
If you follow me on Instagram, you might remember that a few weeks ago, I adapted an unbelievably delicious vinaigrette that rivals the one served at Chipotle. Made with a little honey, a few chipotles, and perfectly balanced spices, I found myself scraping the bottom of my salad bowl just to lick up any leftover dressing. Well, I’ve since made the vinaigrette at least three more times—I crave it pretty much nonstop—and it keeps in the fridge for about two weeks! It’s a light vinaigrette that won’t leave you feeling bogged down, making it an excellent choice for summery salads.
Also, FYI, I’ve previously shared the Chipotle Chicken mentioned in this salad, but felt it was worth mentioning again since I use it in various ways—in everything from fajitas and salads to regular grilled chicken with some rice and veggies on the side. It makes summer dinners a breeze and the leftovers are just as good the next day. Enjoy!
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Sweet + Smoky Chipotle Vinaigrette
adapted from Once Upon a Chef
1/3 cup red wine vinegar
1 1/2 tablespoons honey
1/3 cup vegetable oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce, diced
2 small garlic cloves, minced
Put all ingredients in the bowl of a mini food processor or blender. Process until smooth. Vinaigrette can be kept in a jar in the refrigerator for 1-2 weeks. You may need to whisk again before serving if ingredients settle.
Chipotle Chicken
recipe by Sea Salt + Honey
5-6 boneless skinless chicken thighs
1/8 cup olive oil
2 chipotle peppers in adobo, diced
1 tablespoon garlic powder
1 teaspoon cumin
1 tablespoon oregano
2 teaspoons salt
1 teaspoon black pepper
Whisk the olive oil, diced chipotles, garlic, cumin, oregano, salt, and pepper together. Place the chicken in a medium bowl and pour the marinade over top, taking care to massage the chicken with clean hands or using kitchen tongs to ensure the marinade is evenly distributed. Marinate for 2 hours.
When you’re ready to cook, remove chicken from fridge and allow it to come to room temperature as your grill or broiler heats up.
Grill chicken over medium-high heat (or broil under high heat) for 5-7 minutes per side, or until chicken is slightly charred and reaches 165°.
When the chicken is done, allow it to rest and cool slightly before slicing.
Salad
2 heads romaine lettuce, chopped
1 cup cooked corn, removed from husk
1 avocado, sliced
3/4 can black beans, rinsed
6 sweet mini peppers, sliced
3/4 cup Mexican-blend cheese, grated
1/2 cup tortilla strips
While the chicken cooks, assemble the salad with lettuce on the bottom and the rest of the ingredients on top. Refrigerate until ready to serve.
