Chipotle Chicken Salad Recipe
Make Chipotle Chicken Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Chipotle Chicken Marinade
Dressing
Optional Garnish
Method
Chipotle Chicken Marinade
- 1
Make the marinade
In a small bowl, combine minced chipotle peppers in adobo, smoked paprika, ground cumin, minced garlic, olive oil, fresh lime juice, 3 tsp salt, and 1 tsp black pepper. Stir until uniform.
- 2
Marinate chicken
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, massaging to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).
- 3
Cook the chicken
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Remove excess marinade and grill chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Alternatively, cook in a lightly oiled skillet over medium-high heat for 6-8 minutes per side, or bake at 400°F (200°C) for 18-22 minutes. Let rest 5 minutes, then slice thinly or chop.
Dressing
- 4
Prepare the dressing
In a bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tsp minced chipotle, 1 tsp honey, 1 tbsp lime juice, 1 tsp salt, and 1/4 tsp black pepper. If the dressing is too thick, whisk in up to 2 tsp water to reach desired consistency. Taste and adjust seasoning.
Salad Assembly
- 5
Prepare salad components
Place 6 cups mixed salad greens in a large bowl or divide among serving plates. Scatter 1 cup halved cherry tomatoes, 1 cup corn kernels, 3/4 cup rinsed black beans, and 1/4 cup thinly sliced red onion over the greens.
- 6
- 7
Dress and serve
Drizzle the chipotle-yogurt dressing over the salads (or serve on the side). Garnish with optional crumbled cotija or feta and tortilla strips or crushed chips if using. Serve with lime wedges for squeezing over the salad.