Paleo Chipotle Chicken Salad
Elevate your salad game with this Paleo Chipotle Chicken Salad, a bold and flavorful dish perfect for health-conscious food lovers seeking wholesome, vibrant meals. Tender, marinated chicken is infused with smoky chipotle and zesty lime, then grilled to perfection, creating a mouthwatering centerpiece for a crisp, colorful blend of romaine lettuce, bell peppers, creamy avocado, juicy cherry tomatoes, and crunchy cucumbers. Finished with a tangy chipotle-lime dressing and garnished with fresh cilantro, this salad strikes the perfect balance between hearty and refreshing. Packed with protein and bursting with smoky spice, it's ready in just 35 minutes, making it an ideal choice for busy weeknights or light, nutritious meals. Paleo-friendly and gluten-free, this recipe promises bold flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic cloves
- 1 head romaine lettuce
- 1 large red bell pepper
- 0.5 medium red onion
- 1 large avocado
- 0.5 medium cucumber
- 1 cup cherry tomatoes
- 0.25 cup cilantro
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a small bowl, combine the chipotle peppers, 2 tablespoons olive oil, lime juice, garlic, salt, and black pepper. Mix well to form a marinade.
Reserve 1 tablespoon of the marinade for the dressing. Coat the chicken breasts with the remaining marinade, making sure they are thoroughly covered. Set aside to marinate for at least 15 minutes.
While the chicken is marinating, prepare the salad. Chop the romaine lettuce, slice the red bell pepper and red onion into thin strips, slice the avocado, dice the cucumber, and halve the cherry tomatoes. Roughly chop the cilantro.
Preheat a grill pan or skillet over medium-high heat and add 1 tablespoon of olive oil.
Once hot, add the marinated chicken breasts and cook for about 7 minutes on each side or until fully cooked and lightly charred, reaching an internal temperature of 165°F (74°C).
Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the romaine lettuce, bell pepper, onion, avocado, cucumber, tomatoes, and cilantro.
For the salad dressing, whisk together the reserved marinade with 1 tablespoon of olive oil until well combined.
Drizzle the dressing over the salad and toss to combine.
Top the salad with the sliced chipotle chicken.
Serve immediately while the chicken is warm, and enjoy this wholesome Paleo dish.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 21.8 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4176 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.
