Chipotle Lime Carnitas Salad

Name: Chipotle Lime Carnitas Salad
Ingredients: Leftover Pulled Pork ((use this recipe) OR shredded chicken); 2 fresh corn cobs (, or 1/2 cup tinned corn, rinsed and drained); ½ yellow capsicum/bell pepper (, deseeded and sliced); ½ red capsicum/bell pepper (, deseeded and sliced); 1 poblano pepper ((ancho chile), deseeded and sliced); 5 cups Romaine or Cos lettuce leaves (, washed and dried); 2 avocados (, sliced); Extra coriander leaves to garnish; Lime slices (, to garnish); 1 cup Cilantro Lime Rice*; 1/4 cup olive oil; Juice of 2 limes ((1/4 cup lime juice)); 2 teaspoons minced garlic; 1 teaspoon honey; 1 chipotle chile (, chopped finely); 1-2 tablespoons adobo ((adjust to your tastes)); 1/4 cup roughly chopped cilantro ((coriander)); 1 teaspoon ground cumin; 1-2 teaspoons salt pepper to taste

5.0

(3)

cafedelites.com

Your recipes

Servings: 4

Cost: $10.53 /serving

Author : Karina - Cafe Delites

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.

Step 2

Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

Step 3

While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

Step 4

Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!

Top similar recipes

Curated for you