Sometimes lunch calls for something that wakes up your taste buds without weighing you down. That’s exactly what this chipotle chicken salad delivers—a perfect blend of smoky heat and fresh, crisp textures that makes every bite exciting.
I remember the first time I made this salad on a random weekday afternoon. The grill was already warm, the air filled with the scent of cumin and smoked paprika. As the chicken cooked, the spicy aroma teased my senses, promising a meal that wouldn’t just fill me but delight me. The dressing, tangy with lime and creamy with Greek yogurt, added that unexpected twist. When I finally tossed everything together—the juicy chicken, bright cherry tomatoes, creamy avocado, and the smoky chipotle dressing—it was like a party on my plate. This salad isn’t just food; it’s a small, satisfying celebration in the middle of a busy day.
- Bold smoky chipotle flavor with a fresh, zesty kick.
- Quick to prepare—ready in about 30 minutes.
- Light enough for lunch but filling enough to keep hunger at bay.
- A colorful mix of textures from creamy avocado to crunchy greens.
- Perfect for meal prep or a quick dinner that feels special.
Not sure if you’ve played with chipotle peppers before? Don’t worry—this recipe balances the heat with creamy, cooling ingredients so it’s approachable for everyone.
Print
Chipotle Chicken Salad
- Total Time: 30 minutes
- Yield: 4
Description
A flavorful and spicy Chipotle Chicken Salad featuring tender grilled chicken, fresh vegetables, and a smoky chipotle dressing. Perfect for a light lunch or a satisfying dinner.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon 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 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce from chipotle peppers
2 tablespoons plain Greek yogurt
1 tablespoon fresh lime juice
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 thawed if frozen
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro leaves, 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 to create a spice rub.
Brush the chicken breasts with the spice rub evenly on both sides.
Grill the chicken breasts for 6-7 minutes per 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 before slicing into thin strips.
In a small bowl, whisk together the chopped chipotle pepper, adobo sauce, Greek yogurt, and fresh lime juice to make the chipotle dressing.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, black beans, corn kernels, red onion, and cilantro.
Add the sliced chicken and diced avocado to the salad bowl.
Pour the chipotle dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I make this salad ahead of time?
You can prepare the chicken and dressing in advance and store them separately. To keep the avocado from browning, add it fresh just before serving.
Is this salad spicy?
It has a pleasant smoky heat from the chipotle pepper, but the creamy Greek yogurt dressing tones down the spice for a balanced flavor.
Can I substitute the chicken?
Grilled chicken is ideal, but grilled turkey or tofu also work well with the smoky chipotle dressing.
What’s the best way to serve it?
Toss everything gently and serve immediately to enjoy the fresh textures and flavors at their peak.
This chipotle chicken salad is a simple way to add a spark to your lunchtime routine. Give it a try—you might just find a new favorite to save and share.