CHIPOTLE CHICKEN SALAD

Are you looking for a healthy lunch/ dinner option which is light on calories but is bursting with flavor, is surprisingly filling yet gentle on the stomach?

Look no further!

Chipotle Chicken Salad with crushed Tortilla Chips is one dish which is light enough to be enjoyed as an appetizer and hearty enough to be called an entree.

The secret ingredient is the Chipotle Pepper in Adobo Sauce which makes this salad soo delicious. A good quality Olive Oil like ORIGIN 846 Organic Unfiltered Olive Oil also adds flavor to the recipe.

This salad can be made year round and is soo versatile that one you have the base ingredients,  you can add any toppings of your choice to give it the extra pizzaz.

Also try the Brown Rice and Chipotle Bowl.

Print Recipe

CHIPOTLE CHICKEN SALAD

Flavorful, smoky, spicy, Mexican-Inspired Chipotle Chicken Salad with crispy romaine hearts, tender tomatoes, red onions, avocado, corns, crushed tortilla chips with a drizzle of simple chipotle dressing.

Course

Appetizer, Main Dish, Snacks

Cuisine

American

Keyword

salad

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

5 minutes

Servings

Ingredients

• 1.5-2 lbs Boneless Chicken Breast
• 8 cups Romaine Heart Lettuce (Thoroughly washed and chopped)
• 3 large Tomatoes (Deseeded and finely chopped)
• 1 medium Red Onion (Finely Chopped)
• 3 Avocados (Diced)
• 3 tbsp Freshly squeezed lemon juice
• 1 can Chipotle in Adobo Sauce
• 3 cloves garlic (Minced)
• 2 cups Tortilla Chips (Coarsly crushed)
• 1 tsp Cumin
• 1.5 tsp Smoked Paprika
• Salt (To taste)

Course Appetizer, Main Dish, Snacks Cuisine American Keyword salad Prep Time 10 minutes Cook Time 20 minutes Passive Time 5 minutes Servings Ingredients 1.5-2 lbs Boneless Chicken Breast 8 cups Romaine Heart Lettuce (Thoroughly washed and chopped) 3 large Tomatoes (Deseeded and finely chopped) 1 medium Red Onion (Finely Chopped) 3 Avocados (Diced) 3 tbsp Freshly squeezed lemon juice 1 can Chipotle in Adobo Sauce 3 cloves garlic (Minced) 2 cups Tortilla Chips (Coarsly crushed) 1 tsp Cumin 1.5 tsp Smoked Paprika Salt (To taste)

Instructions

1. In a food processor, blend onion, garlic, chipotle pepper and adobo sauce, oil, smoked paprika, and cumin until smooth. Season with salt and pepper
2. Apply the marinade to the chicken and let it rest for atleast 2 hours.

   
3. Using a grill or cast-iron pan, cook the chicken until done. Atleast 8 mins on each side.

   
4. Reserve the juices from the pan to be used as later as dressing later. Add a little bit of vinegar to deglaze the pan.
5. Let the chicken rest before dicing it up so that the juices get reabsorbed.

   
6. Meanwhile prep the veggies and corn.

   
7. In a large bowl, place the lettuce and onions. Add the avocados and squeeze some lemon/lime juice on them. Top with tomatoes, corn and tortilla chips.
8. Pour in the warm dressing and toss.
9. Enjoy a hearty bowl of chipotle chicken salad.

   

Recipe Notes

• If you like the chicken to be less spicy, use half the can of Chipotle Pepper in Adobo Sauce
• You can add beans or other veggies to make the salad more hearty
• For a deconstructed chipotle bowl, add a layer to rice to it.

 

Share this Recipe