Chipotle Chicken Salad
Chipotle Chicken Salad brings the heat with smoky chipotle-lime dressing, tender chicken, sweet corn, creamy avocado, and a satisfying crunch from pumpkin seeds.
Servings: 6 servings
Cost: $9.73
Equipment
Ingredients
- 4 cups chopped Romaine lettuce
- 3 cups thinly sliced green cabbage
- 2 cups diced cooked chicken
- 1 (15.25-ounce) can black beans drained and rinsed
- 1/3 cup finely diced red onions
- 1 ear corn or 3/4 cup canned or frozen corn
- 1 large avocado peeled, pitted, and diced
- 1/2 cup cilantro chopped
- 1/2 cup pepitas
Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 6 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 clove garlic coarsely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chipotle pepper with surrounding sauce, see note 1
- 1 lime
Instructions
- Dressing: Zest the lime (1/2 teaspoon) and juice it (1 tablespoon). Blend all dressing ingredients until completely smooth. Adjust seasoning to taste. Transfer to a sealed mason jar and refrigerate until ready to use. (The heat from the chipotle intensifies as it sits.)
- Prepare the Corn (choose one method):Raw: Cut kernels off the cob—no cooking needed.Pan-Charred (Canned/Frozen): Melt 1 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring occasionally, until browned. Season with salt & pepper. Let cool.Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
- Chop romaine and cabbage. Wash and dry completely (a salad spinner helps) to avoid a soggy salad.
- In a large bowl, combine the romaine, cabbage, chicken, black beans, red onion, corn, cilantro, and avocado.
- For the best texture, add the dressing just before serving (see note 2). Shake dressing, drizzle desired amount over the salad (you'll likely have extras), toss, and serve immediately.
Video
Notes
Note 1: Grab a can of chipotles in adobo from the international aisle. Use 1 heaping tablespoon (1 pepper with surrounding sauce). Freeze leftovers by placing peppers on a parchment-lined pan, freezing for 1 hour, then transferring to a freezer bag. Store for up to 6 months.
Note 2: If not eating immediately, store the dressing and avocado separately.
Storage: The salad lasts up to 3 days in the fridge without dressing or avocado. Leftover dressing lasts 1 week in the fridge.
Nutrition
Serving: 1serving | Calories: 519kcal | Carbohydrates: 26g | Protein: 36g | Fat: 33g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 111mg | Potassium: 1288mg | Fiber: 11g | Sugar: 12g | Vitamin A: 15291IU | Vitamin C: 62mg | Calcium: 143mg | Iron: 5mg