Chipotle Chicken Salad
Elevate your lunch or dinner routine with this irresistibly bold and smoky Chipotle Chicken Salad! Tender, juicy chicken breasts are marinated in a zesty blend of chipotle peppers, lime, and olive oil before being grilled to perfection, infusing every bite with smoky, spicy goodness. The vibrant salad base combines crisp mixed greens, juicy cherry tomatoes, cool cucumber, and red onion for a refreshing crunch. A creamy avocado dressing, laced with lime juice and cilantro, adds the perfect tangy finish. Quick to prepare in just 35 minutes, this healthy recipe is packed with protein and flavor, making it an ideal choice for a satisfying meal. Perfect for spice lovers, this gluten-free dish is guaranteed to become a favorite with its bold flavors and nourishing ingredients.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 0.5 medium red onion
- 0.25 cup cilantro
- 2 tablespoons lime juice
- 0.25 cup sour cream
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, mix together chipotle peppers, 1 tablespoon of olive oil, juice from 1 lime, salt, and black pepper.
Place chicken breasts in a sealable plastic bag or shallow dish and pour the marinade over them, making sure they are well-coated. Let them marinate in the refrigerator for at least 20 minutes.
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
While the chicken is cooking, prepare the salad. Chop the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
In a large salad bowl, combine mixed greens, tomatoes, cucumber, and red onion. Gently toss them together.
Prepare the avocado dressing by mashing the avocado in a small bowl. Mix in the remaining tablespoon of olive oil, lime juice, and sour cream until smooth.
Fold in the cilantro, then season with salt and black pepper to taste.
To assemble the salad, slice the grilled chicken breasts and place them on top of the salad. Drizzle with avocado dressing.
Serve immediately, garnishing with additional cilantro, if desired.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 19.7 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3273 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
