Honey Chipolte BBQ Chicken Sandwich

Honey-Chipolte BBQ Chix Sandwich

I hope everyone had a wonderful 4th of July with your family and/or friends, and you got to indulge in some really good eats! I came across this recipe yesterday, and it looked so good, I just had to make it. I tweaked it just slightly to suit my taste, and it came out incredibly delicious!


  • 1/2 cup water
  • 1 tsp. ground cumin
  • 4 garlic cloves, thinly sliced 
  • 1 lb. skinless, boneless chicken breasts 
  • 1 (7-oz.) can chipotle chiles in adobo sauce
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. minced garlic 
  • 1 tsp. ground cumin
  • 1/2 cup canned tomato puree*
  • 1/4 cup cider vinegar
  • 3 tbsp. honey
  • 1 tbsp. Worcestershire sauce
  • 1/4 teaspoon salt
  • 4 sandwich rolls
  • 1-2 slices Swiss cheese (or you favorite kind)


  1. Combine water, 1 tsp. cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
  2. Remove 1 tbsp.  adobo sauce from can; set aside. Remove 1 chipotle chile from can; remove seeds, finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. (If you want more heat, remove 2 tbsp. adobo sauce and use 2 chiles.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tbsp. minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 tsp. cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste-like consistency, stirring constantly. Stir in reserved 1 tbsp. adobo sauce, 1 chopped chipotle chile, vinegar, honey, Worcestershire, and 1/8 tsp. salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
  4. Preheat broiler.
  5. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven, top with roll halves and serve immediately.

* A substitution for tomato puree is to use 2 tbsp. of tomato paste mixed with 1/2 cup water.

Honey Chipolte BBQ Chick Sammy

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Cafe Nordstrom’s Cilantro Lime Vinaigrette

UPDATE: My expert Nordstrom Cafe taste-tester friend came over to my office yesterday to try out the dressing, and after she paused for a minute, I knew something wasn’t right with the vinaigrette . She said it was still very good, but not THE dressing. So, it was back to the drawing board. I did another search last night, and came across a recipe that credited the Nordstrom’s cookbook as the original source. I was fairly confident this was the one, but decided to wait since I was having lunch there today with my friend. We both ordered the same item as mentioned below, so I got to taste the dressing. Yep, it was different. I also decided to purchase the cookbook to be absolutely sure I had the correct recipe 🙂 Both recipes do have all of the same ingredients, but in different quantities. I’ve noted the changes below, with the correct measurements in bold. I just made this again using the updated, official recipe from Nordstrom’s cookbook, and am thrilled to report that this is the real deal and tastes exactly like what is served in the restaurant!

The OFFICIAL Nordstrom’s Chipolte Lime Dressing


A few months ago, my good friend, Danette, invited me to join her and some other coworkers for lunch at Cafe Nordstrom. My first thought was, whaaaaat… they have a restaurant? Being that I’m a HUGE fan of Nordstrom’s, of course I was going to try it out. We went to the one in the South Bay Galleria mall in Redondo Beach, which ironically, is pretty close to where I live. The way the cafe operates is you place your order and pay at the front counter, sit down at a table of your choice, then a server brings your meal, beverage, etc., and continues to wait on you. It’s pretty cool, in my opinion. Okay, moving on to the food. I ordered their California Grill sandwich, which consists of roast turkey, tomato, bacon, swiss cheese, avocado, and garlic aïoli, on grilled sourdough bread (SO GOOD) and a side salad with… cilantro lime vinaigrette. My friend told me the dressing was amazing and addicting, and she was spot on! So of course, I was on a mission to find the recipe, and after just a little research, I did. Happy happy, joy joy!

The First Attempt


  • 1/4 1/3 cup fresh lime juice
  • 1/4 cup seasoned rice wine vinegar
  • 2 tsp. 1 clove garlic, minced
  • 1 tbsp. 2 tsp. chipotle purée *
  • 3 2 tbsp. honey
  • 1/2 tsp. kosher salt
  • 1/2 big bunch 1 cup cilantro, roughly chopped, most stems removed (I used approx. a little over a cup) stems & leaves
  • 3/4 cup canola oil

* Making the chipolte purée is super simple. I purchased a can of La Costena chipolte peppers in adobo sauce (pictured below), and simply put the contents of the can in a food processor (can use a blender), and voila, you have purée! You can also buy the purée already made, which comes in a jar.


  1. In a blender or food processor, combine lime juice, rice wine vinegar, garlic, purée, honey, and salt. Blend together well until thoroughly processed and smooth.
  2. With the machine running, gradually add the oil in a thin steady stream to form an emulsion. (I found this difficult using my blender as it splattered a bit, so I added a little oil at a time, pulsed, then repeated until the oil was gone)
  3. Add the cilantro, and pulse or process to combine.
  4. Taste and adjust the seasoning.
  5. Refrigerate until you are ready to serve. Whisk well before tossing the dressing with the salad.
Source: Nordstrom Entertaining at Home Cookbook

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