Chipotle Chicken Salad
A smoky and spicy chipotle chicken salad made with tender grilled chicken, fresh vegetables, and a creamy chipotle dressing. Perfect for a light lunch or a flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
2 boneless, skinless chicken breasts
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon lime juice
1 tablespoon adobo sauce from canned chipotle peppers
1 teaspoon honey
1 small chipotle pepper in adobo sauce, finely chopped
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup corn kernels (fresh or thawed if frozen)
1/2 cup black beans, rinsed and drained
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 avocado, diced
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the chipotle dressing by whisking together mayonnaise, Greek yogurt, lime juice, adobo sauce, honey, and finely chopped chipotle pepper in a small bowl until smooth.
Slice the grilled chicken breasts into thin strips.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, corn kernels, black beans, red onion, and cilantro.
Add the sliced chicken and diced avocado to the salad bowl.
Drizzle the chipotle dressing over the salad and toss gently to combine all ingredients evenly.
Divide the salad among four plates and serve immediately.