Chipotle Chicken Salad with Rice and Roasted Corn
Elevate your salad game with this bold and flavorful Chipotle Chicken Salad with Rice and Roasted Corn! Perfectly seasoned grilled chicken is the star of this dish, infused with smoky chipotle chili powder, garlic, and cumin for a zesty kick. Paired with fluffy long-grain white rice, charred golden corn, crisp mixed greens, and a medley of fresh veggies like cherry tomatoes and red onion, this salad is a vibrant feast for both the eyes and the palate. Topped with creamy avocado slices and a squeeze of tangy lime, it’s a wholesome, protein-packed meal that’s as satisfying as it is nutritious. Ready in under an hour, this recipe is ideal for healthy weeknight dinners or impressive lunch offerings.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 teaspoons Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Long-grain white rice
- 2 cups Water
- 1.5 cups Fresh or frozen corn kernels
- 0.5 cup, diced Red onion
- 1 cup, halved Cherry tomatoes
- 0.5 cup, chopped Cilantro
- 2 tablespoons Lime juice
- 1 piece, sliced Avocado
- 4 cups Mixed greens
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
In a small bowl, combine chipotle chili powder, garlic powder, cumin, salt, and black pepper. Rub this spice mixture evenly over the chicken breasts.
Drizzle 1 tablespoon of olive oil over the chicken breasts, ensuring they're coated evenly.
Place the chicken on the grill and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let rest for 5 minutes before slicing into thin strips.
While the chicken is grilling, prepare the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until tender. Fluff the cooked rice with a fork and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the corn kernels and cook, stirring occasionally, until they are golden-brown and lightly charred, about 5-7 minutes. Remove from heat and set aside.
In a large bowl, combine the diced red onion, halved cherry tomatoes, chopped cilantro, lime juice, and roasted corn. Stir to combine and season with a pinch of salt and pepper.
To assemble the salad, place 1 cup of mixed greens on each plate. Top with sliced grilled chicken, a scoop of rice, and a generous portion of the roasted corn mixture.
Garnish each plate with avocado slices and serve immediately.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 740 mg | 16% | |
*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.
