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20-Minute Chipotle Chicken Salad

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients for 2 hearty servings:

  • 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.