Chipotle Chicken Skewers w/ Southwest Caesar
A perfect Summer dinner! Healthy, relatively simple, and sure to make everyone happy.
This recipe is for 4 people but you can easily cut it in half and just keep the marinade the same.
Serves: 4 people
Time: 45 minutes
4 chicken breasts
2 chipotle peppers (canned in adobo sauce)
2 tablespoons adobo sauce
1/2 of a lime - juice
1/2 cup cilantro
2 tablespoons tomato paste
1/4 cup orange juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 garlic cloves
2 heads of romaine lettuce
2 cups cowboy caviar
southwest dressing or Mexican Caesar
Blend together the marinade ingredients. Cut the chicken into cubes and place in a dish or plastic bag. Add most of the marinade to the chicken, save a few tablespoons to brush over the chicken as it cooks. Marinate for an hour.
After marinating, stick the chicken onto skewers. You can either cook them on a grill, a grill pan, or just skip the skewers and saute in a pan! For the grill - if you have one I am going to assume you know how to use it (I don‘t have one). For a grill pan - preheat it in the oven at 400 degrees for 10 minutes. Then move the pan to the stove, turn the stove to medium heat to keep it hot. Cook the skewers until charred and then move back to the oven (still 400) for 10-15 minutes to finish cooking.
While the chicken is cooking, make the salad. First, chop up romaine lettuce. Toss together a bowl of cowboy caviar. Add two cups of cowboy caviar, romaine, feta, and dressing to a bowl and toss it all together.
Split the salad onto plates and then add skewers on top!