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