Chipotle Taco Salad
Savor the zesty flavors of a Chipotle Taco Salad, a vibrant and hearty dish that combines smoky-spiced grilled chicken with a medley of fresh, colorful ingredients. Juicy marinated chicken breasts, infused with chipotle peppers in adobo sauce, take center stage, while black beans, sweet corn, cherry tomatoes, and creamy avocado add layers of texture and taste. Mixed salad greens serve as the base, topped with a tangy lime-sour cream dressing and a crunchy garnish of crushed tortilla chips. Finished with shredded cheddar cheese and fragrant cilantro, this quick-to-make, crowd-pleasing taco salad is perfect for lunch, dinner, or entertaining. Packed with protein and bold flavors, it’s a fresh twist on classic Tex-Mex cuisine!
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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 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 1 cup Sweet corn kernels
- 1 cup Cherry tomatoes, halved
- 6 cups Mixed salad greens
- 0.5 cup Red onion, thinly sliced
- 1 large Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 0.5 cup Sour cream
- 0.5 cup Shredded cheddar cheese
- 1 cup Tortilla chips, crushed
Instructions
In a small bowl, mix the chipotle peppers in adobo sauce, olive oil, ground cumin, and garlic powder to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Let it sit for at least 15 minutes.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
In a large salad bowl, combine the mixed salad greens, black beans, sweet corn, cherry tomatoes, and red onion.
Add the sliced chicken on top of the salad mixture.
In a small bowl, mix the lime juice with the sour cream to make the dressing. Drizzle it over the salad.
Top with avocado slices, shredded cheddar cheese, fresh cilantro, and a handful of crushed tortilla chips.
Toss the salad gently to combine all ingredients and serve immediately.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 34.3 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4521 mg | 96% | |
*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.
