Chipotle 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.