High Protein Chipotle Chicken Salad
Elevate your salad game with this High Protein Chipotle Chicken Salad, a vibrant and satisfying dish perfect for healthy eating and meal prep. Marinated in smoky chipotle peppers and lime juice, the grilled chicken packs a punch of bold flavor while offering a lean source of protein. Combined with crisp romaine, creamy avocado, sweet corn, and hearty black beans, this salad is a balanced blend of textures and Southwest-inspired ingredients. A quick sour cream dressing ties everything together, while fresh cilantro adds a fragrant finishing touch. Ready in just 35 minutes, this nutrient-packed salad is ideal for a wholesome lunch or dinner that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 4 cups romaine lettuce
- 1 cup black beans
- 1 cup corn kernels
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 1 piece avocado
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream
Instructions
First, prepare the marinade for the chicken. In a medium-sized bowl, combine the chipotle peppers in adobo sauce, 1 tablespoon of olive oil, lime juice, salt, and black pepper. Mix well to form a marinade.
Place the chicken breasts in a shallow dish or a ziplock bag. Pour the marinade over the chicken, ensuring that each piece is evenly coated. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
After marinating, preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C). Once cooked, transfer the chicken to a plate to rest for a few minutes before slicing.
Meanwhile, prepare the salad ingredients. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Rinse and drain the black beans, and add them to the bowl. Add the corn kernels, halved cherry tomatoes, diced red onion, and sliced avocado.
Slice the grilled chicken into thin strips and add them to the salad bowl.
Sprinkle the shredded cheddar cheese over the top of the salad.
In a small bowl, mix the sour cream with the remaining tablespoon of olive oil and a pinch of salt and pepper, if desired.
Drizzle the dressing over the salad and toss everything together gently until well combined.
Finally, garnish the salad with fresh cilantro and serve the Chipotle Chicken Salad immediately.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 27.1 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3020 mg | 64% | |
*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.
