Heart-Healthy Chipotle Chicken Salad
Packed with bold flavors and vibrant colors, this Heart-Healthy Chipotle Chicken Salad combines wholesome ingredients with a smoky kick. Tender, oven-baked chicken breasts are infused with the zesty heat of chipotle peppers and citrusy fresh lime juice, then paired with a refreshing medley of crisp romaine, nutrient-rich baby spinach, sweet corn, juicy cherry tomatoes, creamy avocado, and black beans. Tossed together in a light homemade dressing, this satisfying salad is low in sodium and high in protein, making it a perfect meal for clean eating enthusiasts. Ready in just 45 minutes, this dish is as quick to make as it is nourishing, making it an ideal addition to your collection of healthy, heart-conscious recipes. Serve it as a complete meal or a side dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon chipotle peppers in adobo sauce
- 1 tablespoon fresh lime juice
- 0.5 cup low-sodium chicken broth
- 4 cups romaine lettuce
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 1 large avocado
- 1 cup canned black beans
- 1 cup frozen corn
- 0.25 cup cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Rub chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper.
Place chicken in a baking dish. Mix chipotle peppers, lime juice, and chicken broth in a small bowl and pour over the chicken.
Bake for 20-25 minutes, until chicken is cooked through. Remove from oven and let it cool slightly.
While the chicken is baking, prepare the vegetables. Chop the romaine lettuce and baby spinach into bite-sized pieces.
Halve the cherry tomatoes and dice the cucumber and red onion.
Cut the avocado into cubes and roughly chop the cilantro.
In a large mixing bowl, combine lettuce, spinach, tomatoes, cucumber, and onion.
Rinse and drain the canned black beans and add them to the salad along with the corn.
Dice the slightly cooled chicken into bite-sized pieces and add to the salad.
Top the salad with avocado and cilantro.
In a small bowl, whisk together the remaining olive oil, with a pinch of salt and pepper, using the leftover juice from the baking dish as dressing.
Drizzle the dressing over the salad and gently toss to combine everything evenly.
Serve immediately and enjoy your nutritious, heart-healthy salad!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 19.4 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4057 mg | 86% | |
*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.
