If you’ve been following the whole foods only journey for awhile, you might recognize parts of this salad. I originally crafted this one as a chicken and bean combo, but with a surplus of less than amazing cuts of steak on hand (which, by the way, is the absolute best type of steak to use for this salad because it gets smothered in delicious chipotle dressing and you won’t even realize it’s crappy steak) I knew I had to steak-ify this salad. And since you all LOVED the last no-lettuce steak salad, I thought I’d take a stab at another.
This salad is my SINGLE most requested meal from my friends. I’m not lying. I think I first made the chicken version of this like a month or 2 ago. Since then, I have made it close to 6 times. Which is close to once a week. Which is insane. I have prepped it for camping trips (which it is FANTASTIC for btw, since the whole ‘gets better as it marinates’ concept applies here), for friends who have given birth, for big family gatherings, and for my husband a few times just because he likes it that much. So I gotta say the steak version is just as tasty, maybe even a little better.
If that entire paragraph wasn’t enough to convince you to make this salad, then I’m afraid you’re missing out on the deliciousness that is honey and chipotle peppers combined.
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