Chipotle Chicken Taco Salad
Smoky, zesty, and bursting with fresh flavors, this Chipotle Chicken Taco Salad is a must-try for any salad enthusiast craving bold Tex-Mex flair. Tender grilled chicken breasts are infused with a chipotle pepper and lime marinade, delivering a perfect balance of smokiness and tang. The vibrant base of crisp romaine lettuce is topped with juicy cherry tomatoes, hearty black beans, sweet corn, creamy avocado slices, and a sprinkle of shredded cheddar cheese. A crunchy handful of tortilla chips adds texture, while a light, herbaceous cilantro-sour cream dressing ties everything together. Quick to prepare in under 40 minutes, this colorful and satisfying salad is ideal for a wholesome lunch or dinner. Serve it as is or pair it with your favorite side for a Tex-Mex feast!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 cup canned black beans
- 1 cup corn kernels, fresh or canned
- 0.5 cup shredded cheddar cheese
- 1 large avocado
- 1 cup tortilla chips
- 0.5 cup sour cream
- 2 tablespoons cilantro, chopped
Instructions
1. In a small bowl, mix the chipotle peppers, olive oil, lime juice, garlic powder, smoked paprika, salt, and black pepper. Use this mixture to coat the chicken breasts evenly.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing it into thin strips.
3. While the chicken is cooking, prepare the salad base. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
4. Halve the cherry tomatoes, rinse and drain the black beans, and add them to the salad bowl along with the corn kernels and shredded cheddar cheese.
5. Slice the avocado and arrange it on top of the salad for added creaminess and flavor.
6. Once the chicken is ready and sliced, add it to the salad mixture. Sprinkle the tortilla chips over the top for a crunchy texture.
7. In a small bowl, mix the sour cream and chopped cilantro to create a simple dressing. Drizzle this over the salad, or serve it on the side for diners to add as desired.
8. Toss everything together gently before serving, ensuring the chipotle chicken and avocado remain well-distributed.
9. Serve immediately and enjoy!
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 30.2 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3425 mg | 73% | |
*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.
