Ingredients for Chipotle Steak Salad
- Mayonnaise
- Ketchup
- Dill Pickle
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- Worcestershire Sauce
- Cilantro
- Steak
- 1/4 teaspoon salt
- Leftover chicken or pork, shredded or sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- Warm tortilla (for serving)
- Toasted roll (for serving)
- 1 pound pasta (for variation)
- Bell peppers (for pasta salad variation)
- Corn (for pasta salad variation)
- Tortilla chips (for dip variation)
- Crackers (for dip variation)
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How to Make Chipotle Steak Salad
- Prepare the steak: If using steak, grill to your desired doneness (about 15 minutes). Let rest for 5 minutes before slicing thinly against the grain. If using leftover chicken or pork, shred or slice into thin strips.
- Make the chipotle dressing: In a small bowl, whisk together 2 tablespoons chipotle peppers in adobo sauce (finely chopped), 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon honey, and 1/4 teaspoon salt. Adjust to taste.
- Combine the salad: In a large bowl, combine the sliced/shredded meat, 4 cups mixed greens, 1/2 cup cherry tomatoes (halved), 1/4 cup red onion (thinly sliced), and 1 ripe avocado (diced).
- Dress and serve: Pour the chipotle dressing over the salad and toss gently to coat. Serve immediately on a bed of greens, in a warm tortilla, or on a toasted roll.
- Pasta Salad Variation: Cook 1 pound pasta according to package directions. Drain and toss with the cubed meat, chipotle dressing, and your favorite veggies (like bell peppers and corn).
- Dip Variation: Finely dice the meat and combine with 1/4 cup of the chipotle dressing. Serve with tortilla chips or crackers.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
43g
Fat
9g
Carbs
6g