Description
A smoky and spicy Chipotle Chicken Salad featuring tender grilled chicken, fresh vegetables, and a zesty chipotle dressing. Perfect for a light lunch or dinner.
Ingredients
2 boneless, skinless chicken breasts
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup canned black beans, drained and rinsed
1/2 cup corn kernels, fresh or frozen and thawed
1/4 cup red onion, thinly sliced
1 avocado, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 tablespoon adobo sauce from canned chipotle peppers
1 small chipotle pepper in adobo, finely chopped
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, combine olive oil, ground cumin, smoked paprika, chipotle chili powder, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture evenly on both sides.
Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes.
While the chicken rests, prepare the chipotle dressing by mixing Greek yogurt, mayonnaise, lime juice, adobo sauce, chopped chipotle pepper, minced garlic, salt, and black pepper in a small bowl until smooth. Set aside.
Slice the grilled chicken into thin strips.
In a large bowl, combine mixed salad greens, cherry tomatoes, black beans, corn, red onion, avocado, and cilantro.
Add the sliced chicken on top of the salad mixture.
Drizzle the chipotle dressing over the salad and toss gently to combine.
Divide the salad evenly among four plates and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes