Tuesday, September 21, 2010

Salad with Honey-Chipotle Chicken and Sweet Potatoes


This is a good "transition" meal for the end of summer (please, lord, soon). It's a salad, but has enough fall flavor to satisfy my totally-sick-of-basil-and-tomato palate. It's a little involved, but then, I find that to be true of most salads. Lots of chopping and prepping separate ingredients. No matter, though. It was good and hearty and perfect for the temperature (still in the stinkin' 80s).

First, dice (large) a peeled sweet potato, dump them in a bowl, drizzle them with olive oil, salt and pepper, and add about 3 chopped chipotle chiles.



This is what I use for chipotle chiles.

I used my fingers to mush up the chilis, and I got it all over the label. The can didn't come like this. My friend Ben and I wish they'd sell the Adobo sauce separately. That's good stuff even without the chilis.

Toss that all around with the potatoes until they're well coated, then put them on a parchment-lined roasting pan.


Stick those in the oven at 400F for about 30 - 35 minutes.

While the potatoes are roasting, turn on the grill to high (two burners) to heat. (You can use the oven if you'd rather - same temperature as the potatoes.) Place four chicken thighs on a foil and parchment lined pan. Salt and pepper the chicken thighs, then brush with honey and top with some chopped chipotle peppers. I used bone-in thighs with skin because that's what I had, but I'd have preferred boneless skinless thighs.


Stick the pan on the grill, or put it in the oven with the potatoes. Bone-in are going to take a little longer - about 40- 45 minutes. Boneless will be about 30 - 35.

While the chicken and potatoes are cooking, chop a small yellow onion. Sautee it in a little olive oil until it's translucent, then add 1 cup of corn and 1 sliced red jalapeno.

Simmer that until the corn is done. I used frozen, so about 10 minutes.

At this point, you can shred some lettuce and add other vegetables. I chopped some heart of palm and some cilantro. I would definitely have added avocado if we'd had any, so I'm including that in the printable recipe below.



Shred the chicken, and assemble the salad. I dressed ours with buttermilk dressing to cut some of the heat from the chipotle and the jalapeno.



It was still pretty hot, but good. Here's the .pdf version for printing.

2 comments:

pjstephen said...

Photos are looking good, Andie.

Andie Reid said...

Thank you, Paul!