One of our favorite places to visit in St. George when we visit my husband’s brother is a place called Player’s Sports Grill. It is the St. George version of a Cheesecake Factory. Their menu is practically a novel and you can pretty much guarantee everything you order there is going to be delicious. The last time we were there I ordered a Chipotle Chicken Salad. I was in love!! I took a picture with my phone, wrote down the ingredients and was so excited to go home and re-create this recipe. The result was SO amazing! Why had I never thought of making a dressing with chipotle before? I love the flavor and in this dressing it added the perfect spice & smokey heat that was perfectly balanced with the honey and creamy mayonnaise. I even used my leftover dressing as a dip with grilled chicken and it was awesome. I could see adding this dressing to cream cheese and having a killer chip dip. Really, the flavors were just delightful no matter how you serve them!! If you are a vegetarian, this salad would be a MUST for me. I took several bites before I realized my chicken was still on the grill. There is so much flavor in this salad you wouldn’t even miss the meat. A new favorite salad for this summer for sure. Hope you enjoy 😉

Honey Chipotle Chicken Salad

Honey Chipotle Chicken Salad
Dressing
  1. 2-3 chipotle peppers in adobo sauce
  2. 4 sundried tomatoes (from a jar--rinse first if in oil)
  3. 1 cup mayonnaise (can use light or fat free mayo)
  4. 1/4 cup Dijon mustard
  5. 1/4-1/3 cup honey (depending how sweet you like it)
  6. 1/3 cup lime juice
  7. Dash of salt to taste
Salad
  1. 2-3 grilled and diced chicken breasts, seasoned with salt & pepper (or you can marinate in the dressing for a couple hours if you have time)
  2. 1 large head lettuce, chopped
  3. 2 tomatoes, diced
  4. 1 yellow or orange bell pepper, diced
  5. 1 can black beans, drained
  6. 1/4 cup sunflower seeds
  7. 1/4 cup red onion, diced
  8. 1/2 cup cilantro, chopped
  9. 1 cup goat cheese, gorgonzola or feta cheese, crumbled
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Instructions
  1. For the dressing, whisk the ingredients together until smooth.
  2. For the salad: Grill the chicken until cooked through. Let rest and then cut into 1/2 inch cubes. Prepare the lettuce, tomatoes, bell peppers, red onion and cilantro. Place all of the salad ingredients into a large serving bowl. Serve with cheese quesadillas on the side and plenty of the dressing.
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