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Chopped Chicken Salad with Creamy Chipotle Dressing

Chopped chicken salad with creamy chipotle dressing - the image is a close-up of a large bowl of salad. the salad is made up of various ingredients such as sliced chicken, sliced avocado, cherry tomatoes, black beans, red onions, and cilantro. the chicken is cooked to a golden brown color and appears to be seasoned with herbs and spices. the avocado is cut into thin slices and is placed on top of the salad, while the cherry tomatoes are scattered throughout. the black beans are black and appear to be kidney beans. the red onions are cut into small cubes and are arranged in a circular pattern around the chicken. the cilantro is scattered throughout the salad and adds a pop of green color to the dish. the bowl is sitting on a dark table with a blurred background.
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A vibrant and flavorful chopped chicken salad tossed with a smoky, creamy chipotle dressing. Perfect for a light lunch or dinner, this salad combines fresh vegetables, tender grilled chicken, and a zesty dressing for a satisfying meal.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup canned black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1/2 cup shredded sharp cheddar cheese
1 ripe avocado, diced
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon honey
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon salt

Instructions

Preheat a grill pan or skillet over medium-high heat.
Brush the chicken breasts with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before dicing into bite-sized pieces.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, black beans, cilantro, shredded cheddar cheese, and diced avocado.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, chopped chipotle pepper, smoked paprika, garlic powder, ground cumin, and 1/4 teaspoon salt until smooth and creamy.
Pour the creamy chipotle dressing over the salad and toss gently to combine all ingredients evenly.
Add the diced grilled chicken to the salad and toss lightly to incorporate.
Serve immediately or chill in the refrigerator for up to 1 hour before serving.

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