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Chipotle-Teriyaki-Tomatillo Dressing

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Submitted by: Bisayan Queen

 

This dressing goes with Lime-Balsamic Roasted Chicken Halves. Two vinegars, teriyaki sauce, chipotle peppers, cilantro & tomatillos are combined here.
 

Ingredients

  • Chipotle-Teriyaki-Tomatillo Dressing:
  • 2 to 4 chipotle peppers in adobo sauce (depending on how spicy-hot you want it)
  • 1/2 cup red wine vinegar
  • 1/2 cup teriyaki sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 2 tsp kosher salt, or to taste
  • 1 tsp dried basil leaves
  • 1/2 cup olive oil
  • 1/4 cup chopped cilantro leaves
  • 8 tomatillos, washed, husks removed and chopped coarsely
  • Marinated and baked chicken pulled from the bones, from the recipe "Lime-Balsamic Roasted Chicken Halves."
  • 2 avocados, halved, seeded and quartered (allow one avocado half per plate)

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Method

To maximize the taste from the chipotle peppers and their sauce, spoon 2 to 4 peppers into a mixing bowl. Pour red wine vinegar and teriyaki sauce over the Chipotle peppers. Let stand for a few minutes. Lift the peppers from the vinegar and teriyaki sauce, and remove to a chopping board. Split peppers, discard seeds, and chop finely. Add chopped chipotle peppers back into the mixing bowl with the red wine vinegar and teriyaki sauce. Add balsamic vinegar, brown sugar, salt, & dried basil leaves. Whisk all ingredients to combine. Gradually add the olive oil, whisking until lightly creamy. Add chopped tomatillos and cilantro leaves and stir until well combined. Place slices of avocados around the plate; scoop about 1/2 cup of Chipotle-Teriyaki-Tomatillo Dressing onto the plate. Top with a cup and a half of Lime-Balsamic Roasted Chicken chunks. Serve warm with crusty garlic or sesame bread.

 

Notes: Chipotle peppers in adobo sauce come in a 7-ounce can.

 

Number of Servings: 4

 

Submitted by: Bisayan Queen ()

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