Whole30 Chipotle Chicken Salad
Elevate your mealtime with this zesty and nutritious Whole30 Chipotle Chicken Salad! Perfect for those embracing clean eating, this vibrant recipe features tender baked chicken breasts marinated in smoky chipotle peppers, lime juice, and garlic. Combined with crisp red bell peppers, crunchy celery, creamy avocado, and fresh cilantro, every bite bursts with flavor and texture. Served atop a bed of mixed salad greens, this wholesome dish is both gluten-free and dairy-free, making it ideal for Whole30, paleo, and low-carb lifestyles. Ready in just 35 minutes, this salad is a deliciously easy way to enjoy a lighter yet satisfying meal that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 2 tablespoons olive oil
- 2 pieces chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 2 cloves garlic cloves
- 1 whole red bell pepper
- 0.5 whole red onion
- 2 stalks celery stalks
- 0.25 cup cilantro leaves
- 1 whole avocado
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil.
Finely chop the chipotle peppers and garlic cloves.
In a small bowl, whisk together chopped chipotle peppers, garlic, lime juice, remaining 1 tablespoon olive oil, salt, and black pepper to create the marinade.
Brush the marinade over the chicken breasts coating all sides evenly.
Bake the chicken in the preheated oven for 20 minutes or until fully cooked through and juices run clear.
While the chicken is baking, finely dice the red bell pepper, red onion, and celery.
In a large mixing bowl, combine the diced red bell pepper, red onion, celery, and chopped cilantro.
Halve the avocado, remove the pit, scoop out the flesh, and cut it into bite-sized pieces. Add to the veggie mix.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes to cool slightly.
Chop the chicken into bite-sized pieces and add to the mixing bowl with the vegetables.
Gently toss all ingredients in the bowl until everything is well combined.
Serve the chicken salad over a bed of mixed salad greens.
Optionally, drizzle with additional lime juice before serving for extra zest.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.8 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3110 mg | 66% | |
*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.
