Paleo Chipotle Salad
Elevate your salad game with this bold and flavorful Paleo Chipotle Salad, a high-protein dish packed with vibrant ingredients and smoky spice. Juicy grilled chicken, marinated in a zesty blend of chipotle peppers, lime juice, and olive oil, takes center stage atop a bed of crisp romaine lettuce, creamy avocado, sweet cherry tomatoes, and tangy red onion. The homemade chipotle dressing—perfectly balanced with garlic, honey, and lime—adds an irresistible kick to every bite. Ready in just 30 minutes, this healthy, gluten-free recipe is ideal for paleo enthusiasts seeking a fresh, nutrient-rich meal with a punch of heat. Serve it as a satisfying lunch, a dinner main, or a crowd-pleasing summer dish!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 peppers Chipotle peppers in adobo sauce
- 1 tablespoon Honey
- 2 cloves Garlic
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 whole Avocado
- 0.5 whole Red onion
- 0.5 cup Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by marinating the chicken. In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 chopped chipotle pepper with a pinch of salt and pepper.
Place the chicken breasts in a shallow dish or a resealable plastic bag, pour the marinade over it, ensuring the chicken is well-coated. Marinate for at least 15 minutes in the refrigerator.
While the chicken is marinating, prepare the chipotle dressing by blending 1 chipotle pepper, 2 cloves of garlic, 1 tablespoon of honey, 1 tablespoon of lime juice, and 2 tablespoons of olive oil until smooth. Taste and add salt and pepper if necessary.
Heat a grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing into thin strips.
Meanwhile, chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, thinly slice the red onion, and roughly chop the cilantro.
In a large salad bowl, combine the chopped romaine, cherry tomatoes, avocado, red onion, and cilantro.
Add the grilled chicken strips on top of the salad.
Drizzle the chipotle dressing over the salad and toss gently to combine.
Serve immediately and enjoy this fresh and spicy Paleo Chipotle Salad!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 32.7 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2655 mg | 56% | |
*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.
