Chipotle Chicken Salad

Name: Chipotle Chicken Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pieces Chicken Breast (2 chicken breasts); 2 tbsp Olive Oil (2 tbsp olive oil); 1 tsp Chipotle Powder (1 tsp chipotle chili powder); 1 tsp Paprika (1 tsp paprika); 1 tsp Garlic Powder (1 tsp garlic powder); ¾ tsp Cumin Seeds (1/2 tsp cumin + 1/4 tsp cumin); ½ tsp Onion Powder (1/2 tsp onion powder); 1 tsp Table Salt (1/2 tsp salt + 1/2 tsp salt); 3 tbsp Lime (1 tbsp lime juice + 2 tbsp lime juice); 1 piece Romaine Lettuce (1 head romaine lettuce (chopped)); 1 piece Salad Tomato (1 salad tomato (diced)); 1 piece Avocado (1 avocado (cubed)); 1 cup Corn (1 cup corn (canned)); ½ cup Black Beans (1/2 cup black beans (drained, rinsed)); 1 piece Red Bell Pepper (1 red bell pepper (chopped)); ½ piece English Cucumber (1/2 English cucumber (peeled and chopped)); 1 cup Cheddar Cheese (1 cup cheddar cheese (shredded)); ¼ piece Red Onion (1/4 red onion (sliced)); 1 piece Mango (1 mango (peeled and chopped)); 2 tbsp Honey (2 tbsp honey); 1 tbsp White Vinegar (1 tbsp white vinegar); 2 pieces Garlic (2 garlic cloves (peeled)); ½ tsp Chili Powder (1/2 tsp chili powder); 0.13 tsp Black Pepper (1/8 tsp black pepper); ¼ cup Canola Oil (1/4 cup canola oil)

Chipotle Chicken Salad - Salad (Mexican)

42 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Breast2 pieces · 2 chicken breasts
Olive Oil2 tbsp · 2 tbsp olive oil
Chipotle Powder1 tsp · 1 tsp chipotle chili powder
Paprika1 tsp · 1 tsp paprika
Garlic Powder1 tsp · 1 tsp garlic powder
Cumin Seeds¾ tsp · 1/2 tsp cumin + 1/4 tsp cumin
Onion Powder½ tsp · 1/2 tsp onion powder
Table Salt1 tsp · 1/2 tsp salt + 1/2 tsp salt
Lime3 tbsp · 1 tbsp lime juice + 2 tbsp lime juice
Romaine Lettuce1 piece · 1 head romaine lettuce (chopped)
Salad Tomato1 piece · 1 salad tomato (diced)
Avocado1 piece · 1 avocado (cubed)
Corn1 cup · 1 cup corn (canned)
Black Beans½ cup · 1/2 cup black beans (drained, rinsed)
Red Bell Pepper1 piece · 1 red bell pepper (chopped)
English Cucumber½ piece · 1/2 English cucumber (peeled and chopped)
Cheddar Cheese1 cup · 1 cup cheddar cheese (shredded)
Red Onion¼ piece · 1/4 red onion (sliced)
Mango1 piece · 1 mango (peeled and chopped)
Honey2 tbsp · 2 tbsp honey
White Vinegar1 tbsp · 1 tbsp white vinegar
Garlic2 pieces · 2 garlic cloves (peeled)
Chili Powder½ tsp · 1/2 tsp chili powder
Black Pepper0.13 tsp · 1/8 tsp black pepper
Canola Oil¼ cup · 1/4 cup canola oil

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Steps

1Chipotle Chicken
2Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we’ve just made.
3Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
4Heat a non-stick skillet over medium-high heat. Once hot, add chicken.
5Cook the chicken for 4-5 minutes on one side until it’s nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through.
6Once finished, let it cool down and slice the chicken breasts.
7Honey Mango Dressing
8Add all the ingredients into a blender except for canola oil. Puree until one smooth texture.
9Now add in the canola and blend the mixture. Let it sit.
10Salad
11Add all the chopped salad ingredients into a bowl and toss them together.
12Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.