Winter Chicken Salad With Chipotle Cream Dressing - cooking recipe

Ingredients

SALAD
2 cups bok choy, shredded
1 cup red cabbage, finely shredded
1 cup sweet carrot, shredded
1/4 cup cilantro, stemmed
1 ripe apple, chopped
6 green onions, finely chopped
2 stalks celery, thinly sliced
1/2 teaspoon fresh thyme, stemmed
2 cups cooked chicken, in bite-size pieces
2 tablespoons parsley, stemmed
CHIPOTLE CREAM DRESSING
2 tablespoons chipotle chiles in adobo
1 1 cup heavy cream (non-fat works fine) or 1 cup sour cream (non-fat works fine)
1 garlic clove, minced
1/8 teaspoon kosher salt or 1/8 teaspoon sea salt
1/4 cup toasted pumpkin seeds

Preparation

In a bowl, combine all ingredients but parsley.
Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley.
Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce.
Add 1 to 2 tablespoons (to taste) of the puree to the creme fraiche, heavy cream or sour cream and stir well.
Stir in garlic, salt, and pumpkin seeds.