Best Avocado Chipotle Coleslaw Recipes

CHIPOTLE AVOCADO DIP

Chipotle Avocado Dip image

Thanks to the avocado base, this dip provides a bonus of healthy fats and fiber. Try spooning it on tacos, too. -Barbara Oliphant, Valley Center, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

3 medium ripe avocados, peeled
1 cup reduced-fat mayonnaise
1/4 cup finely chopped onion
1 tablespoon finely chopped banana pepper
1 tablespoon minced pickled hot cherry peppers
1-1/2 teaspoons garlic powder
1 to 1-1/2 teaspoons ground chipotle pepper
1 teaspoon onion powder
1 teaspoon seasoned salt
Assorted fresh vegetables

Steps:

In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

Nutrition Facts : Calories 72 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 153mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO-CHIPOTLE COLESLAW

Avocado-Chipotle Coleslaw image

Creamy and just a little bit spicy! Adds a nice crunch to a Tex-Mex wrap, and also works well as a side salad with Chili. Cook time is chilling time.

Provided by FireRaven

Categories Salad Dressings

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups coleslaw mix
1/2 large green pepper, diced
1/2 large red pepper, diced
2 celery ribs
1/4 cup red onion, minced
1 large avocado, peeled and pitted
2 tablespoons mayonnaise
1/4 cup milk
1 teaspoon TABASCO® brand Chipotle Pepper Sauce
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 lime, juice of

Steps:

Combine coleslaw, peppers, celery, and onion in a large bowl.
In a smaller bowl, thoroughly mash avocado flesh. Add the mayonnaise, Tabasco sauce, salt, cayenne, and milk. Stir well. You may need to add a bit more milk -- or even a bit more mayo to get a "dressing" consistency.
Pour dressing over coleslaw veggies and toss well. Cover and chill the coleslaw for at least an hour.
Remove from refrigerator, taste, and adjust seasonings as needed. Squeeze with fresh lime juice just before serving, and toss well.

Nutrition Facts : Calories 113.9, Fat 8.1, SaturatedFat 1.4, Cholesterol 2.7, Sodium 164.6, Carbohydrate 10.8, Fiber 4.6, Sugar 3.8, Protein 2.3

CHIPOTLE-CHICKEN SOUP WITH AVOCADO

Chipotle-Chicken Soup With Avocado image

This is a delicious spicy, "South of the Border" style Chicken Soup.This soup is served by "layering" the chicken, fresh avocado, green scallions, and cilantro in the soup bowls, and ladling in the broth.Lime makes the perfect garnish, for squeezing in your bowl. (Times stated do not include the time for cooked chicken to cool.)

Provided by Berts Kitchen Witch

Categories Stocks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 whole chicken breasts
2 medium Spanish onions (chopped)
4 garlic cloves (minced)
2 chipotle chiles in adobo (drained and minced fine)
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon salt
2 large avocados
2 tablespoons lime juice (lemon will work)
6 green onions (chopped fine)
2 tablespoons cilantro (chopped)
1 large lime (cut into wedges)

Steps:

Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
Sprinkle in the salt,and the garlic and onion powders.
Put in enough water to cover over all.(about 2 quarts).
Bring to a boil, reduce heat to simmer.
Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
Remove the chicken to cool.Keep the broth over low heat in the meantime.
Taste the broth and adjust the seasonings as desired (more salt, etc.).
Peel, pit and chop the avocados into small chunks.
Pour the lime juice over the avocado chunks and toss.
When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
Tear all the chicken meat into bite size bits.
Arrange equal amounts of the chicken meat in 4 soup bowls.
Do the same over the chicken meat with the green onion, cilantro, and avocado.
Ladle the hot broth into each bowl,and serve with lime wedges.

Nutrition Facts : Calories 746.5, Fat 44.7, SaturatedFat 10.3, Cholesterol 185.6, Sodium 1071.2, Carbohydrate 23.8, Fiber 10.3, Sugar 5.2, Protein 64.7

CHIPOTLE COLESLAW

Chipotle Coleslaw image

Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.

Provided by Brian Genest

Categories Salad Coleslaw Recipes With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

Steps:

Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g

CHIPOTLE LIME AVOCADO SALAD

Chipotle Lime Avocado Salad image

I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. -DJ Cavem, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
1/4 cup maple syrup
1/2 teaspoon ground chipotle pepper
1/4 teaspoon cayenne pepper, optional
2 medium ripe avocados, peeled and sliced
1/2 medium cucumber, peeled and chopped
1 tablespoon minced fresh chives
2 large tomatoes, cut into 1/2-inch slices

Steps:

In a small bowl, whisk lime juice, maple syrup, chipotle pepper and, if desired, cayenne until blended. In another bowl, combine avocados, cucumber and chives. Drizzle with dressing; toss gently to coat. Serve over tomatoes.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein.

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