When midday hunger hits, I reach for something that feels both fresh and satisfying—this Chipotle Chicken Salad does exactly that. It’s a colorful mix of tender grilled chicken and crisp veggies, all coated with a smoky, creamy chipotle dressing that makes every bite pop.

One afternoon, I remember sitting by the window, the sun warming my skin, as I took my first forkful of this salad. The smoky spice from the chipotle danced on my tongue, paired perfectly with the cool creaminess of the avocado and yogurt dressing. The crisp greens and juicy cherry tomatoes provided a refreshing crunch, while the subtle sweetness from corn and honey balanced the heat. It wasn’t just lunch; it was a moment of calm and indulgence after a busy morning. The scent of cumin and smoked paprika lingered in the air, promising more than just a meal—it was an experience.

Bright flavors from fresh vegetables paired with smoky, grilled chicken.
The chipotle dressing brings just the right amount of heat without overpowering.
Quick to prepare, making it ideal for busy weekdays or a leisurely weekend lunch.
Balanced nutrition with protein, fiber, and healthy fats in every bite.
Leftovers keep well when stored properly, so you can enjoy it again the next day.

If you’re worried about spice levels, the dressing can be adjusted easily—just dial back the chipotle for a milder version that still delivers plenty of flavor.

Chipotle Chicken Salad

Total Time: 30 minutes
Yield: 4

Print Recipe

Description

A flavorful and spicy Chipotle Chicken Salad featuring tender grilled chicken tossed with fresh vegetables and a zesty chipotle dressing. Perfect for a light lunch or dinner.

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
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup canned black beans, rinsed and drained
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, chopped
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon adobo sauce from the chipotle pepper can
1/2 teaspoon honey
Salt and black pepper to taste

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Instructions

Preheat a grill pan or outdoor grill over medium-high heat.
In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the chicken breasts with olive oil and then evenly coat with the spice mixture.
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 rests, prepare the chipotle dressing by whisking together Greek yogurt, mayonnaise, lime juice, chopped chipotle pepper, adobo sauce, honey, salt, and black pepper in a small bowl until smooth.
Slice the grilled chicken into thin strips.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, black beans, corn, red onion, avocado, and chopped cilantro.
Add the sliced chicken on top of the salad.
Drizzle the chipotle dressing over the salad and toss gently to combine.
Serve immediately.

Prep Time: 15 minutes
Cook Time: 15 minutes

FAQ

Can I use chicken thighs instead of breasts? Absolutely. Thighs will add a bit more juiciness and richness to the salad.

Is this salad good for meal prep? Yes, but keep the dressing separate to avoid soggy greens.

Can I make the dressing ahead of time? Yes, it actually allows the flavors to meld beautifully if made a few hours in advance.

What if I don’t have a grill? A grill pan or even a hot skillet works perfectly for cooking the chicken.

Ready to bring some spice and freshness to your lunch routine? Give this Chipotle Chicken Salad a try and save it for those days when you want something quick, tasty, and nourishing.