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Chipotle Chicken Salad
Catherine

Chipotle Chicken Salad

This Chipotle Chicken Salad is a bold, flavorful dish that combines tender, smoky chicken with crisp vegetables and a creamy, zesty dressing. This salad is packed with protein and vibrant flavors and perfect for lunch, dinner, or meal prep. The dish's star is the chipotle seasoning, which adds a smoky heat balanced by the avocado’s coolness and the tang of lime. Whether served as a main course or a side, this salad will impress with its satisfying texture and irresistible taste.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

For the Chipotle Chicken:
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle chili powder adjust to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Salad:
  • 4 cups mixed greens e.g., romaine, spinach, arugula
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • ½ red onion thinly sliced
  • ½ cup corn kernels fresh, canned, or roasted
  • ¼ cup cilantro chopped
For the Dressing:
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon chipotle chili powder
  • Salt and pepper to taste

Method
 

Prepare the Chipotle Chicken:
  1. Preheat a skillet or grill over medium-high heat.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chipotle chili powder, salt, and black pepper.
  3. Rub the spice mixture evenly over the chicken breasts.
  4. Heat olive oil in the skillet and cook the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Let it rest for 5 minutes, then slice into strips.
Make the Dressing:
  1. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, chipotle chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the Salad:
  1. In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, corn, and cilantro.
  2. Top with sliced chipotle chicken.
  3. Drizzle the dressing over the salad or serve it on the side.
Serve:
  1. Toss the salad gently to combine all ingredients, or serve as a composed salad with the chicken arranged on top.

Notes

  • Variations: Add black beans, shredded cheese, or tortilla strips for extra texture.
  • Make it Spicier: Increase the chipotle chili powder in both the chicken rub and dressing.
  • Meal Prep: Store the salad, dressing, and chicken separately in airtight containers for up to 3 days.