Chopped Chicken Salad with Creamy Chipotle Dressing
A flavorful and satisfying chopped chicken salad tossed with a smoky, creamy chipotle dressing. Perfect for a light lunch or dinner, packed with fresh vegetables and tender grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
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 chopped red cabbage
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 avocado, diced
1/4 cup shredded cheddar cheese
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 tablespoon adobo sauce from canned chipotle peppers
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 small chipotle pepper in adobo, minced
Instructions
Preheat a grill pan or skillet over medium-high heat.
Rub the chicken breasts with olive oil, salt, and 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 grill and let it rest for 5 minutes, then dice into bite-sized pieces.
In a large salad bowl, combine chopped romaine lettuce, red cabbage, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
Add the diced avocado and shredded cheddar cheese to the salad bowl.
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, adobo sauce, honey, ground cumin, garlic powder, smoked paprika, and minced chipotle pepper 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 once more.
Serve immediately or chill in the refrigerator for up to 1 hour before serving.