Chipotle Lime Chicken Salad (Printable version)
Smoky chipotle-marinated chicken with crisp vegetables and tangy lime dressing creates a vibrant, protein-packed meal.
# What you'll need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice, freshly squeezed
04 - 2 tsp chipotle chili powder
05 - 1 tsp smoked paprika
06 - 1 garlic clove, minced
07 - 1 tsp honey
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salad Base
10 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels
14 - 1 ripe avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Lime Dressing
17 - 3 tbsp olive oil
18 - 2 tbsp lime juice
19 - 1 tsp chipotle chili powder
20 - 1 tsp honey
21 - 1/2 tsp salt
22 - 1/4 tsp cumin
23 - 1 small garlic clove, minced
# Directions:
01 - Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic, honey, salt, and pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
02 - Preheat grill or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly across the grain.
03 - Whisk together olive oil, lime juice, chipotle chili powder, honey, salt, cumin, and minced garlic in a small bowl until fully emulsified and smooth.
04 - Combine salad greens, cherry tomatoes, black beans, corn, avocado, red onion, and cilantro in a large bowl. Drizzle with half the dressing and toss gently to evenly coat.
05 - Arrange sliced chicken over the dressed salad. Drizzle remaining dressing over the top and serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The smoky sweet heat hits different when you let the chicken really soak up that marinade
- Everything comes together in under an hour but tastes like you spent all day planning it
02 -
- Don't skip the resting time after cooking the chicken, it keeps all those juices inside
- The salad wilts fast once dressed, so add the final dressing right before serving
03 -
- Pat your chicken dry before adding the marinade for better adhesion
- Warm your tortilla strips in a dry pan for restaurant style crunch