Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder (or more for extra heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
For the Salad:
- 4 cups mixed salad greens (e.g., spinach, arugula, and lettuce)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ red onion, thinly sliced
- 1 red bell pepper, diced
- ½ cucumber, sliced
- 1 can black beans, drained and rinsed (optional)
- Fresh cilantro, for garnish (optional)
For the Chipotle Dressing:
- ½ cup plain Greek yogurt (or sour cream)
- 1 tablespoon chipotle chili powder
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ingredient Highlights
- Chicken Breast: Lean and high in protein, chicken breast is the perfect base for this salad. Marinating it in the chipotle spice blend infuses the chicken with flavor, making it the star of the dish.
- Chipotle Chili Powder: This smoky, slightly spicy seasoning gives the chicken its signature chipotle flavor. Adjust the amount based on your spice preference.
- Greek Yogurt: For the dressing, Greek yogurt adds a creamy texture while keeping the salad light and healthier than using mayonnaise.
- Fresh Vegetables: The variety of fresh vegetables—avocado, tomatoes, corn, and peppers—contribute color, nutrients, and crunch to the salad.
- Black Beans: If you choose to include beans, they add fiber and make the salad even more filling, while also offering a mild flavor to balance the spiciness of the chicken.
Instructions
Prepare the Chicken
- Marinate the Chicken: In a small bowl, combine the olive oil, chipotle chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and lime juice. Rub the spice mixture all over the chicken breasts. Let the chicken marinate for at least 10 minutes (or longer if you have time).
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Once cooked through, remove from heat and let the chicken rest for a few minutes before slicing it into strips or cubes.
Prepare the Salad Ingredients
- Prepare the Veggies: While the chicken is cooking, prepare the vegetables. Slice the red onion, dice the red bell pepper, and slice the cucumber. Halve the cherry tomatoes and cut the avocado into small cubes. If using, drain and rinse the black beans and set them aside.
- Assemble the Salad: In a large bowl, combine the mixed greens, tomatoes, avocado, corn, onion, bell pepper, cucumber, and black beans (if using).
Make the Chipotle Dressing
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, chipotle chili powder, honey, lime juice, olive oil, and a pinch of salt and pepper. Adjust the seasoning to taste, adding more chipotle powder if you like it spicier.
- Toss the Salad: Drizzle the chipotle dressing over the salad ingredients and toss gently to coat everything evenly.
Assemble the Salad
- Add the Chicken: Once the chicken has rested, slice it into strips or bite-sized cubes and add it to the salad. Give everything another gentle toss to combine.
- Garnish and Serve: Garnish with fresh cilantro for an added burst of flavor. Serve immediately, or refrigerate for later if prepping in advance.
- Prep Time: 10minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g