Chipotle Lime Chicken Salad (Print Version)
Smoky chipotle-marinated chicken with crisp vegetables and tangy lime dressing for a refreshing meal.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
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
→ Salad Base
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
→ 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 Make It:
01 - Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic, honey, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for 15 minutes at room temperature or up to 2 hours refrigerated for deeper flavor penetration.
02 - Preheat grill or cast-iron skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes before slicing into thin strips.
03 - Combine olive oil, lime juice, chipotle chili powder, honey, salt, cumin, and minced garlic in small bowl. Whisk vigorously until fully emulsified and smooth.
04 - Place mixed greens, cherry tomatoes, black beans, corn, avocado, red onion, and cilantro in large serving bowl. Drizzle with half the prepared dressing and toss gently to coat evenly without damaging delicate ingredients.
05 - Arrange sliced grilled chicken over dressed salad. Drizzle remaining chipotle lime dressing over chicken and serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- The chipotle marinade transforms ordinary chicken into something restaurant worthy with almost zero effort
- You get that perfect balance of hot and cold, smoky and fresh in every single forkful
02 -
- Letting the chicken rest after cooking is non negotiable, slicing it too soon will release all the juices onto your cutting board instead of into your salad
- The salad will get soggy if dressed too early, always toss with dressing right before serving
03 -
- Pat the chicken dry before adding it to the marinade, this helps the flavors actually penetrate instead of sliding right off
- If your chipotle powder seems especially mild, add a pinch of cayenne to build that slow burning heat