Chipotle Wedge Salad Recipe

Introduction

This Chipotle Wedge Salad is a fresh and flavorful twist on a classic. Crisp iceberg lettuce wedges are topped with vibrant veggies, creamy queso fresco, and a smoky chipotle dressing that brings it all together. It’s a perfect side dish or light meal for warm days.

Ingredients

• 1 cup buttermilk
• 1 cup mayonnaise
• 2 tomatillos, husked and roughly chopped
• 1 jalapeno, seeded and roughly chopped
• 1 green onion, roughly chopped
• 2 garlic cloves
• 1 canned chipotle in adobo sauce, split open and seeds scraped out
• 1/2 lime, juiced
• 1 teaspoon kosher salt
• 1 cup packed cilantro leaves
• 1 head of iceberg lettuce, cut into 6 wedges
• 1 15 ounce can corn, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 10.5 ounce carton grape tomatoes
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro
• 1 4 ounce package tortilla strips
• 1 cup crumbled queso fresco

Instructions

1. Step 1: In a blender, combine the buttermilk, mayonnaise, tomatillos, jalapeno, green onion, garlic, chipotle chile, lime juice, and kosher salt. Blend until smooth.
2. Step 2: Add the cilantro leaves and pulse until they are finely chopped but not completely pureed. Pour the dressing into a squeeze bottle or bowl and set aside.
3. Step 3: Cut the iceberg lettuce into 6 wedges and arrange on a serving platter.
4. Step 4: For each wedge, add a scoop of corn, black beans, a few grape tomatoes, chopped green onion, cilantro, tortilla strips, and a sprinkling of crumbled queso fresco.
5. Step 5: Drizzle the chipotle dressing over the wedges just before serving.

Tips & Variations

• For a milder dressing, reduce the amount of chipotle in adobo or omit the seeds from the pepper.
• Swap queso fresco for feta or cotija cheese if unavailable.
• Add avocado slices for a creamy texture and extra richness.
• Use grilled corn instead of canned for a smoky, fresh flavor.
• Make the dressing a day ahead to let the flavors meld and save time on serving day.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Lettuce wedges are best assembled just before serving to maintain crispness. If you have leftover salad components, keep them separate and combine fresh when ready to eat. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the mayonnaise with a vegan alternative and use a dairy-free cheese or omit the cheese altogether. Ensure the chipotle in adobo doesn’t contain any animal products, which it typically does not.

How spicy is the dressing?

The chipotle adds a smoky, medium-level heat that can be adjusted by removing seeds or using less chipotle. If you prefer less spice, start with half the chipotle and taste as you blend.

Chipotle Wedge Salad Recipe

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★★★★★

4.8 from 407 reviews

This Chipotle Wedge Salad is a refreshing and flavorful take on the classic wedge salad, featuring a spicy and creamy chipotle dressing made from buttermilk, mayonnaise, and fresh ingredients like tomatillos and jalapenos. Topped with crunchy tortilla strips, sweet corn, black beans, grape tomatoes, and crumbled queso fresco, this salad offers a perfect combination of textures and bold southwestern flavors.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dressing

• 1 cup buttermilk
• 1 cup mayonnaise
• 2 tomatillos, husked and roughly chopped
• 1 jalapeno, seeded and roughly chopped
• 1 green onion, roughly chopped
• 2 garlic cloves
• 1 canned chipotle in adobo sauce, split open and seeds scraped out
• 1/2 lime, juiced
• 1 teaspoon kosher salt
• 1 cup packed cilantro leaves

For the Salad

• 1 head of iceberg lettuce, cut into 6 wedges
• 1 15 ounce can corn, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 10.5 ounce carton grape tomatoes
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro
• 1 4 ounce package tortilla strips
• 1 cup crumbled queso fresco

Instructions

1. Make the Dressing: In a blender, combine buttermilk, mayonnaise, tomatillos, jalapeno, green onion, garlic, chipotle chile, lime juice, and kosher salt. Blend until the mixture is smooth and well combined.
2. Add Cilantro: Add the packed cilantro leaves to the blender and pulse until the cilantro is finely chopped but not completely pureed, leaving some texture in the dressing. Pour the dressing into a squeeze bottle or bowl and set aside for serving.
3. Prepare the Lettuce Wedges: Cut the head of iceberg lettuce into 6 wedges, keeping the core intact so the wedges hold their shape when plated.
4. Assemble the Salad: Place each wedge on a plate and top with a scoop of corn, black beans, a handful of grape tomatoes, chopped green onion, chopped fresh cilantro, crunchy tortilla strips, and a generous sprinkling of crumbled queso fresco.
5. Serve: Drizzle the chipotle dressing on top of each wedge just before serving, or serve the dressing on the side. Enjoy this vibrant and flavorful wedge salad immediately for best texture and taste.

Notes

• You can adjust the spiciness of the dressing by adding or reducing the amount of chipotle in adobo sauce or the jalapeno pepper.
• For a creamier dressing, use full-fat mayonnaise and buttermilk.
• To make this salad vegan, substitute the mayonnaise and queso fresco with vegan alternatives and use a plant-based buttermilk.
• Tortilla strips add a nice crunch, but you can also use crushed tortilla chips if desired.
• If fresh tomatillos are unavailable, canned tomatillos can be used but fresh provides the best flavor.

Keywords: Chipotle wedge salad, southwestern salad, creamy chipotle dressing, iceberg wedge salad, easy salad recipe, summer salad