Description
A delicious chicken salad topped with a creamy chipotle-lime dressing.
Ingredients
Scale
- 2 chicken breasts (about 14 oz / 400 g)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups chopped romaine lettuce
- 1 cup cooked corn
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- Crispy tortilla strips or tortilla chips (optional)
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chipotle sauce or chipotle paste
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Season chicken with paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook chicken for about 6–7 minutes per side until fully cooked. Let it cool slightly, then chop into bite-sized pieces.
- In a large bowl, combine romaine lettuce, corn, black beans, avocado, and tomatoes.
- Make the dressing by whisking Greek yogurt, mayonnaise, lime juice, chipotle sauce, honey, olive oil, salt, and pepper until smooth.
- Add chopped chicken to the salad.
- Drizzle with dressing and toss gently.
- Top with fresh cilantro and tortilla strips if desired.
Notes
- For added crunch, use crispy tortilla strips or serve with tortilla chips.
- This salad is great for meal prep and can be stored in the refrigerator for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stir-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg