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
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