Chipotle Lime Carnitas Salad Recipe, Its Ingredients, Instructions

This is the salad that started it all, and it might even pass for a more nutritious burrito bowl.

Slices of avocado, grilled corn, leftover crispy pulled pork (or shredded chicken), low-carb cilantro lime rice, and more lime juice on top.

Grilled pepper (capsicum) and poblano pepper (ancho chile) slices. amazing chipotle lime dressing over everything. Chipotle lime carnitas salad, ladies and gentlemen!

As usual, I don’t think of rabbit food when I think of a Chipotle Lime Carnitas Salad. rabbit grub? Example: I can’t do it; I have 4 little, unappealing lettuce leaves, 2 strands of grated carrot, and a tear in my eye. Salad is what I consider a meal. Or, I include them in a dish.

Over the weekend, I had some leftovers from the Crispy Slow Cooker Carnitas, and all I could think of was a salad. It might be because I’m now melting in Melbourne’s heat wave.

Or perhaps it was time for Cafe Deletes to post a monster salad. It has been some while. We’ve missed them. A low-carb meal featuring carnitas rather than tacos and burritos was also a promise I made to everyone.

Thus, here we are.

For the most part, I stick to chicken salads (okay, so I’ll put them here to prevent you from navigating throughout my site):

1. Grilled Chilli Lime Chicken Fajita Salad
2. Balsamic Chicken Salad With Lemon Quinoa
3. Skinny Chicken And Avocado Caesar Salad
4. Thai Chicken Meatball Salad
5. Pomegranate Cobb Salad
6.  Blackened Shrimp, Asparagus, and Avocado Salad
7. Salmon and Avocado Caesar Salad
8. Grilled Balsamic Chicken and Avocado Bruschetta Salad

Plus others, but after becoming hot under the collar, I decided that 12 was more than enough information for all of us at this time.

Anyway, it was time to eat some salad-topped pork with a fork. I chose to toast some fresh corn cobs until the kernels were crispy, toasted, and popcorn-like for my Chipotle Lime Carnitas Salad.

I will admit that my initial assumption was that they would pop like popcorn. I mean, I anticipated it. I leaped along with the kernels when they started to emerge from the pan.

Even though there was no popping of popcorn, I was still terrified. Do it if you’ve never done it before.

Then my mother gave me some Chipotle peppers in adobo, which I used. One of the strangest blessings I’ve experienced is being a blogger.

Since we always make a huge celebration whenever anyone goes somewhere and finds something they believe I could use or adore. Enter the smoky, spicy, acidic, and somewhat sweet dressing.

I prepared some fake rice, also referred to as cilantro lime “rice”…

which you can omit if you’d like OR substitute with rice!

I made my salad.

He started dousing this salad in the dressing like nobody’s business.

I’m still eating it as I sit here. Jealous? Do not be.

INGREDIENTS

INSTRUCTIONS

1. Warm up any leftover shredded chicken or Mexican pulled pork (using this recipe). Use whichever much or little you would like.
2. Remove corn kernels from the cobs. To remove all the kernels, vertically position a cob on a cutting board with the widest, cut-side flat on the board (holding the narrowest section). Move the cob to the following section. Continue until all the corn has been taken out. Over medium heat, add corn to a skillet or nonstick pan and toast until it resembles popcorn and smells toasted (about 4 minutes).
3. In a shallow basin or jug, add all the dressing ingredients and whisk to thoroughly incorporate it while the corn is boiling.
4. In a big bowl, combine all of the salad’s components. To serve, drizzle the salad with the dressing.

NOTES

*Use 1 cup of any cooked rice in place of the cauliflower in this recipe, and reduce the quantities of the other ingredients by half.