Chipotle Chicken Salad
This chipotle chicken salad has seasoned, juicy oven-grilled chicken tossed with fresh greens and your favorite Southwestern fixings.
Servings: 4 servings
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chipotle powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
- 6 cups salad greens
- 1 cup corn kernels
- 1 avocado diced
- 2 to 3 fresh tomatoes chopped
- 1 cup shredded cheddar cheese
- salad dressing of your choice
Instructions
- Prep. Preheat oven to 350ºF.
- Pound the chicken. Pound chicken breasts to an even thickness. Do not pound them too thin.
- Season the chicken. In a large ziploc bag, combine chipotle powder, cumin, salt, pepper, and chicken. Seal the bag and massage the seasonings into the chicken pieces using your hands. Let stand 5 to 20 minutes.
- Grill. Grease a grill pan with cooking spray and set it over medium-high heat. Add chicken pieces and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
- Bake. Place the grill pan with the chicken into the oven and bake for 18 to 20 minutes, or until the chicken is cooked through. Remove from oven and let stand 5 minutes.
- In the meantime, prepare the salad. In a large salad bowl, toss together salad greens, corn kernels, diced avocados, and chopped tomatoes.
- Add the chicken. Cut up the chicken and layer it on top of the salad.
- Add dressing. Sprinkle with cheese, and then toss with creamy avocado dressing or your favorite homemade salad dressing. Serve.
Nutrition
Calories: 304kcal | Carbohydrates: 14g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 710mg | Potassium: 864mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1230IU | Vitamin C: 21mg | Calcium: 141mg | Iron: 1.8mg
