When the clock hits noon and hunger starts whispering, I reach for this chipotle chicken salad. It’s the kind of meal that wakes up your senses without weighing you down. The first bite always surprises me—the smoky heat from the chipotle mingling with the crispness of fresh greens and the creamy hint of avocado. It’s a balance that feels both indulgent and refreshing.
One afternoon, after a brisk walk, I tossed together this salad in under 30 minutes. The smell of the grilled chicken seasoned with smoky spices filled the kitchen, making the wait almost unbearable. As I sliced into the juicy chicken, the vibrant colors of tomatoes, corn, and cilantro invited me to dig in. The creamy chipotle dressing tied everything together, offering just the right kick. It wasn’t just a salad; it was a moment of comfort and satisfaction in the middle of a busy day.
- Bright, smoky flavors that keep every bite interesting
- Ready in 30 minutes—perfect for a quick lunch or light dinner
- Loaded with fresh, wholesome ingredients for a satisfying meal
- The creamy chipotle dressing adds a subtle heat and tang
- Grilled chicken provides a hearty, protein-packed base
Even if you’re new to spicy flavors, the dressing’s balance of smoky and sweet makes it approachable. Plus, the fresh vegetables cool things down, creating a harmony that’s easy to enjoy.
PrintChipotle Chicken Salad
A smoky and spicy Chipotle Chicken Salad featuring tender grilled chicken, fresh vegetables, and a creamy chipotle dressing. Perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
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, diced
1/4 cup fresh cilantro leaves, chopped
For the dressing:
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce from the chipotle peppers
1 tablespoon fresh lime juice
1 teaspoon honey
Salt, to taste
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix the olive oil, ground cumin, smoked paprika, chipotle chili powder, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture, coating evenly on both sides.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
In a small bowl, prepare the chipotle dressing by combining mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, and salt. Stir until smooth and well combined.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, black beans, corn kernels, red onion, avocado, and chopped cilantro.
Add the sliced grilled chicken on top of the salad.
Drizzle the chipotle dressing over the salad and toss gently to combine.
Serve immediately.
FAQ
Can I make this salad ahead of time? It’s best to keep the salad and dressing separate until you’re ready to eat to avoid soggy greens. The grilled chicken can be stored in the fridge for up to three days.
What can I substitute for chipotle peppers? If you prefer less heat, smoked paprika alone works well. For more heat, add an extra chipotle pepper or a dash of cayenne.
Is this salad suitable for meal prep? Yes! Pack the components separately and combine when ready to enjoy a fresh, flavorful meal.
When you want a meal that’s vibrant, satisfying, and quick, this chipotle chicken salad fits the bill. Give it a try and save it for those days when you need something fresh with a little smoky kick.