Chipotle Lime Chicken Salad (Printable)
Smoky chipotle chicken with fresh greens, avocado, and tangy lime dressing for a bright, protein-packed dish.
# What You’ll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (freshly squeezed)
04 - 2 tsp chipotle chili powder
05 - 1 tsp smoked paprika
06 - 1 garlic clove, minced
07 - 1 tsp honey
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Salad
10 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels (fresh, frozen, or canned and drained)
14 - 1 ripe avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
→ For the Chipotle Lime Dressing
17 - 3 tbsp olive oil
18 - 2 tbsp lime juice
19 - 1 tsp chipotle chili powder
20 - 1 tsp honey
21 - 1/2 tsp salt
22 - 1/4 tsp cumin
23 - 1 small garlic clove, minced
# How-To Steps:
01 - Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, minced garlic, honey, salt, and black pepper in a bowl until well combined.
02 - Add chicken breasts to the marinade, turning to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat grill or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - In a small bowl, whisk together olive oil, lime juice, chipotle chili powder, honey, salt, cumin, and minced garlic until fully emulsified and smooth.
05 - Combine mixed salad greens, cherry tomatoes, black beans, corn kernels, sliced avocado, red onion, and fresh cilantro in a large serving bowl. Drizzle with half the dressing and toss gently to coat evenly.
06 - Arrange sliced chicken over the dressed salad. Drizzle with remaining chipotle lime dressing and serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The marinade does double duty, infusing the chicken while you prep everything else
- That lime-chipotle combo makes everything taste like sunshine and fire
02 -
- Letting the chicken rest before slicing keeps all those juices locked inside
- The dressing gets better after 20 minutes, so make it first
03 -
- Warm the leftover chicken slightly before assembling so it doesn't chill the whole salad
- Taste the dressing first—sometimes limes are more acidic than others