Author:
Kevin Curry
20-Minute Chipotle Chicken Salad
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Hi fit foodies! Looking for a healthy option for your meal prep? Try this nutritious and flavorful version of chipotle chicken salad!
But what is a chipotle? It actually dates as far back as the Aztecs. It comes from the Nahuatl word “chilpotle” which means “smoked chili pepper.” It’s often made from red jalapeños. They undergo drying and smoking as part of the preservation process.
Chipotle alone has a lot of health benefits. It can prevent some types of cancer. It can even reduce blood pressure, help manage diabetes, and protect the heart from disease.
Furthermore, it also helps with losing weight, improving the immune system, and digestion. Did I mention it helps with the nutritional absorption you get from food?
Lastly, chipotle can also protect people from cardiovascular issues and inflammatory problems. This makes it perfect for those who are older but want to stay healthy.
This chicken salad recipe is easy and quick to prepare. Aside from breasts, you can use other parts or even leftovers and toss them together with different vegetables.
The chicken salad and its chipotle dressing are not only yummy but they also provide nutrients. It’s a low-carb recipe that is rich in protein, calcium, and potassium.
Compared to other versions of this chipotle chicken, I prefer using the red onions for this recipe. Based on research studies, red onions are better than white onions in terms of nutrients.
Add this to your saved salad recipes! If you’re enjoying and loving it, send me an email or leave a comment below! I’d love to hear your thoughts and suggestions for this recipe!
Giving you yummy and nutritious foods while making it easier to achieve your weight loss or fitness goals is of great importance to me. Have a healthy and happy life!
20-Minute Chipotle Chicken Salad
Ingredients for 2 hearty servings:
Substitution
Note
- 10oz (two 5oz) chicken breasts, raw
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Sauce
- 4oz plain yogurt
- 4 tablespoons chipotle sauce (sauce from chipotle peppers in adobo)
- Substitute: aji sauce
- 1 tablespoon apple cider vinegar (OR white vinegar)
- 1 tablespoon olive oil
- Salad
- 1 cup cilantro, roughly chopped (or to taste)
- 2 Romaine lettuce hearts, chopped
- 1 medium cucumber, chopped
- 1/3 cup frozen corn, thawed
- 1 Roma tomato, diced
- 1/2 small red onion, chopped
- 1/3 cup black beans
- 1 medium avocado
STEPS
Step 1
Mix together the ingredients for the sauce, then set aside. If the sauce is too spicy, add teaspoons of water or vinegar until you reach the desired taste.
Step 2
Season chicken breasts with garlic, cumin and smoked paprika. Set a nonstick skillet on medium heat. Once it is hot, spray it with olive oil (or coconut oil) and cook. Cook on each side for 6 to 8 minutes, or until the outside is seared and the chicken is cooked through and white inside. Once the chicken has finished cooking, set it aside OUT of the skillet on a plate and let it set before slicing.
Step 3
In a large bowl, mix together the ingredients for the salad along with the sauce. Gently fold and toss everything together.
Step 4
Divide the salad in 2 and add a serving of chicken to each and half the avocado. Remember, if this is for meal prep the next day, DO NOT add the sauce/dressing. Keep that part separate until you’re ready to enjoy the salad.
20-Minute Chipotle Chicken Salad
Kevin Curry
- 10oz (two 5oz) chicken breasts, raw
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Sauce
- 4oz plain yogurt
- 4 tablespoons chipotle sauce (sauce from chipotle peppers in adobo)
- Substitute: aji sauce
- 1 tablespoon apple cider vinegar (OR white vinegar)
- 1 tablespoon olive oil
- Salad
- 1 cup cilantro, roughly chopped (or to taste)
- 2 Romaine lettuce hearts, chopped
- 1 medium cucumber, chopped
- 1/3 cup frozen corn, thawed
- 1 Roma tomato, diced
- 1/2 small red onion, chopped
- 1/3 cup black beans
- 1 medium avocado
-
Mix together the ingredients for the sauce, then set aside. If the sauce is too spicy, add teaspoons of water or vinegar until you reach the desired taste.
-
Season chicken breasts with garlic, cumin and smoked paprika. Set a nonstick skillet on medium heat. Once it is hot, spray it with olive oil (or coconut oil) and cook. Cook on each side for 6 to 8 minutes, or until the outside is seared and the chicken is cooked through and white inside. Once the chicken has finished cooking, set it aside OUT of the skillet on a plate and let it set before slicing.
-
In a large bowl, mix together the ingredients for the salad along with the sauce. Gently fold and toss everything together.
-
Divide the salad in 2 and add a serving of chicken to each and half the avocado. Remember, if this is for meal prep the next day, DO NOT add the sauce/dressing. Keep that part separate until you’re ready to enjoy the salad.
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!