Chicken Chipotle Recipe
romaine, chicken, corn & black bean pico, pickled onion, feta, avocado, tortilla crunch, chipotle lime vinaigrette
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Ingredients
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Salad Base
Pico de Gallo
Toppings
Dressing
Method
Prepare the Salad Base
- 1
Chop the Romaine
Wash and chop the romaine lettuce into bite-sized pieces. Place it in a large salad bowl.
- 2
Add Chicken
Dice the cooked chicken breast into cubes and add it to the salad bowl with the romaine.
Make the Pico de Gallo
- 3
Combine Ingredients
In a medium bowl, combine corn, black beans, diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Mix well.
Prepare Toppings
- 4
Prepare Pickled Onion
If using store-bought pickled onions, drain excess liquid. If homemade, prepare pickled onions ahead of time and add.
- 5
Dice Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Dice it and set aside.
Make the Dressing
- 6
Mix Dressing Ingredients
In a small bowl, whisk together chipotle powder, lime juice, olive oil, honey, salt, and black pepper until well combined.
Assemble the Salad
- 7
Combine All Ingredients
In the salad bowl with romaine and chicken, add the pico de gallo mixture, pickled onions, feta cheese, diced avocado, and tortilla strips.
- 8
Drizzle Dressing
Pour the chipotle lime vinaigrette over the salad and toss gently to combine all ingredients.
