Easy Summer Salad

Last weekend was seriously exhausting. We spent all day Friday and Saturday garage sale-ing. The last thing I wanted to do was come home and cook dinner. But since I had donuts for breakfast both days, and fast food for lunch, I didn’t really want fast food either. So I made this quick, filling salad. The only cooking required was grilling up the chicken.

Start by grilling up a couple chicken breasts. I used my cast iron grill pan, but you can use the BBQ or whatever you have on hand. Just make sure it’s nice and hot to get those pretty grill marks.

I’ve made this in the past where I’ve sprinkled the meat with taco seasoning before grilling, but I didn’t have any on hand, and didn’t feel like mixing up my own. It’s good either way, really.

When your chicken is done, set it aside and turn off the stove.

Grab a couple of heads of green leaf lettuce.

Holding the lettuce snugly in one hand, slice it across the top, until it’s all sliced. (If the pieces are really large, run your knife thru it a few times in the other direction.) Place the lettuce in a large mixing bowl.

Cut a red onion into thin slices.

Throw the slices in with the lettuce and toss it together.

Add in some cherry tomatoes. I usually cut some in half and leave others whole. You do whatever makes you happy. It’s all the same.

Toss ‘em in the bowl and toss it all together. Set this aside.

Mince up one garlic clove.

Sprinkle it with a bit of salt, then use a fork to mash it up.

Keep mashing until it becomes a garlic paste.

In a separate bowl, place the garlic paste, sour cream and mayonnaise. Stir it all together.

Add in some finely chopped cilantro. Again I didn’t have the fresh cilantro and so I used the dried stuff, but fresh is definitely better.

Take one chipotle pepper in adobo sauce

And mince it up.

Add this in to the sourcream/garlic/mayo mixture.

Stir it all together. Give it a taste and add in more adobo sauce if you want a little more heat.

This next step is optional, but I like to do it. Add in a little lime zest.

Add some milk to get the right salad dressing consistancy. (Buttermilk works good too.)

Cut your chicken breast into slices.

To serve, place some salad in a bowl.

Top with a few slices of chicken breast.

And drizzle with dressing. You can also squeeze on some lime juice from that lime you zested.

This salad is totally easy and you can make it however you like. Add in some fresh corn. Leave out what you don’t like. Make the dressing as spicy or as mild as you like it. It’s super easy, and you really can’t screw it up. Best of all, it’s minimal cooking….perfect for all the hot weather ahead.

here’s the printable…chipotleranchchickensalad

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