Winter Chicken Salad with Chipotle Cream Dressing
Brighten up cold-weather meals with this Winter Chicken Salad with Chipotle Cream Dressing, a wholesome and vibrant dish that balances comfort and freshness. Juicy roasted chicken breasts, sweet butternut squash, and caramelized Brussels sprouts are combined with mixed greens, dried cranberries, and crunchy toasted pecans for a medley of textures and flavors. The star of the show is the smoky, tangy chipotle cream dressing, made with Greek yogurt, a touch of honey, and lime juice for a creamy yet zesty finish. Perfect as a hearty lunch or light dinner, this salad is a satisfying way to include seasonal produce while indulging in bold, southwest-inspired flavors. Ready in under an hour, it’s a fast, flavorful option for any winter table!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups butternut squash (peeled and cubed)
- 1.5 cups brussels sprouts (halved)
- 4 cups mixed salad greens
- 0.5 cups dried cranberries
- 0.5 cups toasted pecans
- 0.5 cups Greek yogurt
- 0.25 cups mayonnaise
- 1 piece chipotle peppers in adobo sauce
- 2 teaspoons honey
- 1 tablespoon lime juice
- 1 clove garlic (minced)
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Place them on a baking sheet.
On the same baking sheet, toss the cubed butternut squash and halved brussels sprouts with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them around the chicken.
Roast the chicken and vegetables in the oven for 25-30 minutes, flipping the vegetables halfway through. Chicken should be cooked to an internal temperature of 165°F (74°C).
While the chicken and vegetables cook, prepare the chipotle cream dressing. In a blender, combine Greek yogurt, mayonnaise, the chipotle pepper, honey, lime juice, and garlic. Blend until smooth. Adjust seasoning with salt and pepper, if needed.
Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips. Allow the roasted vegetables to cool slightly as well.
In a large salad bowl, combine the mixed salad greens, roasted vegetables, dried cranberries, and toasted pecans. Toss gently to mix.
Top the salad with the sliced chicken.
Drizzle the chipotle cream dressing over the salad or serve it on the side.
Serve immediately and enjoy your Winter Chicken Salad with Chipotle Cream Dressing!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 79.5 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3046 mg | 65% | |
*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.
