Gluten-Free Chipotle Taco Salad
Elevate your salad game with this vibrant and smoky Gluten-Free Chipotle Taco Salad, a flavorful celebration of fresh ingredients and bold spices. Perfectly marinated, tender chicken breasts infused with chipotle peppers and a blend of cumin and garlic set the stage, while a medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, sweet corn, and creamy avocado provides the ultimate base. Black beans add a hearty, protein-rich touch, and a zesty drizzle of fresh lime juice ties everything together. Finished with a sprinkle of bright cilantro, this easy-to-make salad comes together in just 40 minutes, making it an ideal choice for a quick, satisfying meal. Whether you’re craving something light yet filling or looking for a healthier spin on taco night, this gluten-free recipe is sure to become your next go-to favorite!
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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 Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 cup Canned black beans, drained and rinsed
- 1 cup Corn kernels
- 1 large Avocado
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
In a bowl, mix the chipotle peppers, olive oil, garlic powder, ground cumin, salt, and pepper to create the marinade.
Add the chicken breasts to the marinade, ensuring they are well-coated. Allow them to marinate for at least 15 minutes.
While the chicken is marinating, chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, and peel and slice the avocado. Set aside.
Heat a grill pan over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, black beans, corn, and sliced avocado.
Top the salad with the sliced chicken.
Drizzle lime juice over the salad and garnish with chopped fresh cilantro.
Toss gently before serving to mix all the ingredients together.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 23.4 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4166 mg | 89% | |
*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.
