Day 2 of our 7-Day Salad Challenge took things up a notch. We wanted a full-on dinner, chock full of proteins and veggies and with a kick. After picking up some Gardein Chipotle Lime Crispy Fingers from the grocery store, Artie felt like having Mexican and went into creative cookery mode.
The prep work for the salad took the most time. Artie had to bake the Chipotle Lime Crispy Fingers n the oven for approximately 30 minutes, according to the package instructions. While the crispy fingers were baking, he roasted a Poblano pepper in the oven for 30 minutes as well, allowing its skin to get blackened. When both were ready, he allowed them to cool before chopping.
Artichoke felt that a lime dressing with cilantro would complement the salad. I had recently purchased a book called Salad Dressing by Jessica Strand, which had a recipe for Lime, Tequila and Cilantro dressing. Since we didn’t have any tequila in the house, Artie crossed out the “Tequila” and made it a Lime and Cilantro dressing. It was delicious as it was, but the tequila would have been a nice touch as well.
When everything was put together, I was really impressed at how well the salad tasted. The Poblano gave the salad a nice, subtle smoky flavor. It was perfect with the crispy fingers and black beans. The dressing actually brought everything together. In fact, I liked the dressing so much that I would use it as a tofu marinade in the future.
Chipotle Lime Crispy Salad – THANKS GARDEIN
Source: Artichoke and a craving for limes and Mexican
- 1 pkg. Gardein Chipotle-Lime Crispy Fingers, prepared according to package, then chopped
- 1 Poblano pepper, roasted and chopped
- 1 large heart of romaine lettuce
- 8oz can of black beans, drained and rinsed
- 1 c. heirloom grape tomatoes
- 1/2 c. shredded carrots
- Lime, Tequila and Cilantro Dressing (pg. 72 from Salad Dressing by Jessica Strand)
- In a large bowl, toss all ingredients except dressing
- Serve in salad bowls or on plates
- Drizzle 2 Tbsp of dressing per serving