Paleo Tangerine-Chipotle Vinaigrette
Spoiler alert! On Monday, after months of hiatus, I am coming at you with a Monday Musings! I have the urge to revive my Happiness Project, this recipe will be perfect for one of the resolutions I want to revive: have a salad.
During my Whole 30, I got super bored with salad because they were dressed with just vinegar and oil. BO-RING! Ever since, I have been coming up with different dressings to keep my meals interesting. I am not just making classic ranch dressing: I have been combining all kinds of juxtaposing flavors, and now I want to bring some of the recipes to you!
If it were possible for a vinaigrette to be sexy, this one would be it. This dressing is like that hot outfit you have in your closet that you rarely wear, but on any unassuming day, you put in on and feel amazing.
This dressing will make any unassuming salad seem like a special occasion!
It’s like a tangerine had a love child with a cantina!
Not only is this dressing bomb for a salad, but it makes the most amazing glaze on chicken! This photo isn’t doesn’t do the flavor of this chicken justice!
After roasting some chicken legs until the skin was crackling, I glazed them with this dressing and broiled them until they were burnished brown and threw them in a crock pot with some cilantro, jalapeno, and more sauce + Frank’s Red Hot and took them to a cookout. I made a faux pas during the party because after returning to the kitchen I made a remark about something smelling good, and it was my chicken. D’oh!
But if you want to jazz up your average taco salad or want a break from blah chicken, use this sultry dressing!
- 1 cup tangerine juice (about 4 large tangerines)
- 4 tbsp honey
- 1 tbsp tangerine zest
- 1 tbsp chipotle chili in adobo
- 2 tbsp rice wine vinegar
- 1/2 cup avocado oil, or other light tasting oil
- Salt and pepper, to taste
- 1. In a small saucepan, combine tangerine juice and honey. Bring to a simmer over high heat, then reduce to medium-high heat and reduce until the mixture is about 1/3 cup, about 10-15 min.
- 2. Add tangerine reduction to a blender (can use an immersion blender) along with zest, chili, and vinegar. While the machine is on, slowly drizzle in oil. Season to taste with salt and pepper. Chill before serving.