Chipotle Chicken Salad (Print Version)
# Ingredients:
→ Chipotle Chicken
01 -
2 chicken breasts
02 -
2 tbsp olive oil
03 -
1 tsp chipotle chili powder
04 -
1 tsp paprika
05 -
1 tsp garlic powder
06 -
1/2 tsp cumin
07 -
1/2 tsp onion powder
08 -
1/2 tsp salt
09 -
1 tbsp lime juice
→ Salad
10 -
1 head romaine lettuce, chopped
11 -
1 salad tomato, diced
12 -
1 avocado, cubed
13 -
1 cup corn, canned
14 -
1/2 cup black beans, drained, rinsed
15 -
1 red bell pepper, chopped
16 -
1/2 English cucumber, peeled and chopped
17 -
1 cup cheddar cheese, shredded
18 -
1/4 red onion, sliced
→ Honey Mango Dressing
19 -
1 mango, peeled and chopped
20 -
2 tbsp honey
21 -
1 tbsp white vinegar
22 -
2 tbsp lime juice
23 -
2 garlic cloves, peeled
24 -
1/2 tsp chili powder
25 -
1/4 tsp cumin
26 -
1/2 tsp salt
27 -
1/8 tsp black pepper
28 -
1/4 cup canola oil
# Instructions:
01 -
Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we've just made. Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
02 -
Heat a non-stick skillet over medium-high heat. Once hot, add chicken. Cook the chicken for 4-5 minutes on one side until it's nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through. Once finished, let it cool down and slice the chicken breasts.
03 -
Add all the ingredients into a blender except for canola oil. Puree until one smooth texture. Now add in the canola and blend the mixture. Let it sit.
04 -
Add all the chopped salad ingredients into a bowl and toss them together. Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.