Chipotle Lime Carnitas Salad
Chipotle Lime Carnitas Salad | Crispy Carnitas in a salad drizzled with an incredible Chipotle Lime Dressing and a low carb Cilantro Lime Rice!
Foto: Cafe DelitesBahan-bahan
- pulled pork (see notes for recipe. Or shredded chicken.)
- 2 corn cobs (or 1/2 cup tinned corn, rinsed and drained)
- ½ yellow bell pepper (deseeded and sliced)
- ½ red bell pepper (deseeded and sliced)
- 1 poblano pepper (ancho chile, deseeded and sliced)
- 5 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
- 2 avocados (sliced)
- 1 pinch coriander (to garnish)
- 4 lime slices (to garnish)
- 1 cup Cilantro Lime Rice
- 1/4 cup olive oil
- 2 limes (1/4 cup lime juice)
- 2 teaspoons garlic (minced)
- 1 teaspoon honey
- 1 chipotle chile (chopped finely)
- 1 -2 tablespoons adobo (adjust to your tastes)
- 1/4 cup cilantro (coriander, roughly chopped)
- 1 teaspoon ground cumin
- 1 -2 teaspoons salt (to taste)
- 1 -2 teaspoons pepper (to taste)
Langkah-langkah
Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.
Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).
While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.
Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!
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