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 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 thawed if frozen
1/4 cup red onion, thinly sliced
1 avocado, peeled, pitted, and diced
1/4 cup fresh cilantro leaves
1/4 cup plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1 teaspoon honey
Salt and black pepper to taste
Instructions
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix 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 about 5 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken rests, prepare the chipotle dressing by combining Greek yogurt, mayonnaise, lime juice, chopped chipotle peppers, honey, salt, and black pepper in a small bowl. Stir until smooth and set aside.
Slice the grilled chicken into thin strips.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, black beans, corn kernels, red onion, avocado, and cilantro leaves.
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: 10 minutes