Description
This Chipotle Chicken Salad combines spicy, smoky grilled chicken with fresh mixed greens, creamy avocado, tangy Greek yogurt chipotle dressing, and vibrant toppings like cherry tomatoes, red onion, cheddar cheese, and corn. It’s a flavorful and healthy meal perfect for lunch or dinner, offering a satisfying balance of protein, veggies, and bold spice.
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
Salad
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup corn kernels, cooked
Instructions
- Preheat Grill: Preheat a grill or stovetop grill pan over medium-high heat to prepare for cooking the chicken breasts evenly.
- Prepare Chicken: Rub both chicken breasts with olive oil on all sides to keep them moist and help seasonings adhere.
- Season Chicken: Evenly sprinkle the ground cumin, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt over both sides of the chicken breasts for a smoky and spicy flavor.
- Grill Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring the chicken is thoroughly cooked yet juicy.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute for moist, tender meat.
- Make Dressing: While the chicken rests, combine Greek yogurt, lime juice, and finely chopped chipotle peppers in adobo sauce in a small bowl to create a creamy, tangy, and spicy dressing.
- Mix Dressing: Stir the yogurt mixture until smooth and well combined to ensure even flavor in every bite.
- Slice Chicken: Thinly slice the rested chicken breasts against the grain to keep the slices tender and easy to eat.
- Assemble Salad Base: In a large mixing bowl, toss together mixed salad greens, halved cherry tomatoes, sliced red onion, and avocado slices for a colorful, fresh base.
- Add Dressing: Drizzle the chipotle yogurt dressing over the salad mixture and toss gently to coat all ingredients evenly with the flavorful sauce.
- Add Toppings: Top the dressed salad with sliced grilled chicken, chopped cilantro, shredded cheddar cheese, and cooked corn kernels for added texture and taste.
- Serve: Serve the chipotle chicken salad immediately to enjoy the vibrant flavors and textures at their peak freshness.
Notes
- For extra smoky flavor, consider adding a dash of smoked paprika to the yogurt dressing.
- If you prefer less heat, reduce the amount of chipotle peppers in the dressing or omit the cayenne pepper in the seasoning.
- This salad can be served warm or chilled, depending on your preference.
- Leftover grilled chicken can be stored in the fridge for up to 3 days and used in wraps or sandwiches.
- Use fresh lime juice for best flavor in the dressing.
