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.
| Prep Time |
| 10minutes |
| Cook Time | Passive Time |
| 20minutes | 5minutes |
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Ingredients
- 1.5-2lbs Boneless Chicken Breast
- 8cups Romaine Heart Lettuce(Thoroughly washed and chopped)
- 3large Tomatoes(Deseeded and finely chopped)
- 1medium Red Onion(Finely Chopped)
- 3 Avocados(Diced)
- 3tbsp Freshly squeezed lemon juice
- 1can Chipotle in Adobo Sauce
- 3cloves garlic(Minced)
- 2cups Tortilla Chips(Coarsly crushed)
- 1tsp Cumin
- 1.5tsp Smoked Paprika
- Salt (To taste)
Instructions
- In a food processor, blend onion, garlic, chipotle pepper and adobo sauce, oil, smoked paprika, and cumin until smooth. Season with salt and pepper
- Apply the marinade to the chicken and let it rest for atleast 2 hours.
- Using a grill or cast-iron pan, cook the chicken until done. Atleast 8 mins on each side.
- Reserve the juices from the pan to be used as later as dressing later. Add a little bit of vinegar to deglaze the pan.
- Let the chicken rest before dicing it up so that the juices get reabsorbed.
- Meanwhile prep the veggies and corn.
- 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.
- Pour in the warm dressing and toss.
- 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.
