Low Carb Chipotle Chicken Salad
Elevate your healthy eating game with this irresistibly smoky and refreshing Low Carb Chipotle Chicken Salad! Packed with flavor, this recipe combines tender, marinated grilled chicken infused with adobo sauce, lime juice, and bold spices like smoked paprika and cumin. Served atop a crisp bed of romaine lettuce with cherry tomatoes, creamy avocado, and a zesty chipotle dressing, it’s the perfect balance of vibrant and savory. Topped with grated cheddar cheese for a hint of indulgence, this protein-rich and keto-friendly salad is ready in just 35 minutes, making it ideal for a quick lunch or a satisfying dinner. Bursting with Southwest-inspired flavors, this easy chipotle chicken salad will become a staple in your low-carb recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons adobo sauce from chipotles
- 2 tablespoons olive oil
- 1 lime lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 piece avocado
- 0.5 piece red onion
- 0.25 cup cilantro
- 0.25 cup chipotle sauce
- 0.25 cup sour cream
- 0.5 cup grated cheddar cheese
Instructions
Begin by preparing the chipotle marinade for the chicken. In a bowl, combine 2 tablespoons of adobo sauce, 2 tablespoons of olive oil, the juice of 1 lime, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix well.
Place the 2 boneless, skinless chicken breasts in a shallow dish or a zip-top bag and pour the marinade over the chicken. Ensure the chicken is well-coated. Let it marinate in the refrigerator for at least 15 minutes, up to overnight for deeper flavor.
While the chicken is marinating, prepare the salad ingredients. Chop 4 cups of romaine lettuce, halve 1 cup of cherry tomatoes, dice 1 avocado, thinly slice 0.5 piece of red onion, and roughly chop 0.25 cup of cilantro.
Preheat a grill or grill pan over medium-high heat.
Once hot, remove the chicken from the marinade, allowing any excess to drip off, and grill the chicken for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, red onion, and cilantro. Toss gently to mix.
In a small bowl, combine 0.25 cup of chipotle sauce with 0.25 cup of sour cream for the dressing. Mix until smooth.
Add the grilled chicken slices to the salad bowl and drizzle with the chipotle dressing.
Sprinkle 0.5 cup of grated cheddar cheese over the top.
Serve the salad immediately, dividing into 4 servings. Enjoy your low carb chipotle chicken salad!
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 17.1 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 706 mg | 54% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2782 mg | 59% | |
*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.
