Chipotle Paneer Salad Recipe
Make Chipotle Paneer Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paneer & Marinade
Greens & Vegetables
Dressing
Toppings & Garnish
Method
Paneer & Marinade
- 1
Prepare paneer
Pat the paneer cubes dry with paper towels so they hold the marinade. Place them in a shallow bowl.
- 2
Make marinade
In a small bowl, combine the finely chopped chipotle peppers in adobo, smoked paprika, ground cumin, lime juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until blended.
- 3
Marinate paneer
Pour the marinade over the paneer cubes and toss gently to coat all pieces. Let the paneer marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor.
- 4
Cook paneer
Heat a nonstick skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil (about 1 teaspoon). When hot, add the marinated paneer in a single layer (do not overcrowd) and sear 2–3 minutes per side until golden and slightly charred at the edges. Work in batches if necessary. Remove to a plate and keep warm.
Dressing
- 5
Make dressing
Whisk together the Greek yogurt, mayonnaise (if using), 2 tablespoons lime juice, 1 teaspoon honey or agave, 1/2 teaspoon minced chipotle, 1/4 teaspoon ground cumin, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or acid (add more lime if needed). If the dressing is too thick, thin with 1–2 teaspoons water.
Greens & Vegetables
- 6
Prepare vegetables
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, thinly sliced red onion, and chopped cilantro. Toss gently to mix.
- 7
Dress the salad
Drizzle about half of the dressing over the salad mixture and toss gently to coat the leaves evenly. Add more dressing to taste when serving.
Assemble & Serve
- 8
Assemble salad
Arrange the dressed salad on plates or leave in the large bowl. Top with warm chipotle-seared paneer cubes, diced avocado, toasted pumpkin seeds (or almonds), and crumbled queso fresco or feta if using.
- 9
Finish and garnish
Garnish with extra cilantro sprigs and serve with lime wedges on the side for squeezing. Offer remaining dressing on the side.
- 10
Serving suggestion
Serve immediately while paneer is warm. This salad pairs well with warm flatbread or as a light main course.