Chipotle Chicken Taco Salad
The creaminess of the dressing was uber-yummy (sour cream makes everything yummy, doesn’t it?) and I do love a good dinner salad. (Kinda like a good sandwich for dinner.) I used the prescribed amount of chipotle pepper (just a bit) but the dressing definitely had a kick; I wouldn’t serve it to people or kids who are spice sensitive. I think this would be really good tossed with the Café Rio dressing too.
Well, I think this pleased my man, ha ha ha! The combination of Dijon mustard and maple syrup was fabulous (I also love rosemary), and finding another way to cook chicken pieces (which seem to be universally on sale) was awesome. I can never have too many of those.
I made this for dinner one night, accompanied by scallion pancakes and it was to die for. Seriously, it was so tasty I licked my bowl (I really did!) And the recipe couldn’t be easier to make. I used a cut of beef tenderloin because that’s what I had on hand, but I think it would be good with just about any type of beef you had on hand. Definitely a keeper!
One night I wanted to throw some enchiladas together, but didn’t have any enchilada sauce on hand. In this day and age of finding anything I need on the Internet, I just hopped on and started digging around. I ended up with this recipe, which I threw together and used with stuffed tortillas that night. It worked beautifully. No need to buy canned enchilada sauce anymore!