Zesty Chipotle Chicken Chopped Salad: Fresh & Flavorful (Print Version)

Zesty Chipotle Chicken Chopped Salad brings vibrant flavors and satisfying crunch. Perfect for a quick, healthy lunch or light dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: High Protein, Gluten-Free (check ingredients)

# Ingredients:

→ For the Zesty Chipotle Chicken

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 1 tbsp olive oil
03 - 1-2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
04 - 1 tbsp fresh lime juice
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - Salt and black pepper to taste

→ Chopped Salad Base

08 - 6 cups chopped romaine lettuce
09 - 1.5 cups cooked corn (frozen, thawed, or fresh)
10 - 1 (15-oz) can black beans, rinsed and drained

→ Creamy Chipotle Dressing

11 - 1/2 cup plain full-fat Greek yogurt
12 - 1/4 cup mayonnaise
13 - 1-2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
14 - 2 tbsp fresh lime juice
15 - 1 tbsp honey
16 - Salt and pepper to taste

→ Fresh Toppings & Garnishes

17 - 1 large avocado, diced
18 - 1/4 cup thinly sliced red onion
19 - 1/4 cup fresh cilantro, chopped
20 - 1 cup tortilla strips (optional, for crunch)

# Instructions:

01 - First things first, let's get that chicken zesty! In a bowl, toss your chicken breasts with a tablespoon of olive oil, a chipotle pepper (minced, don't forget that adobo sauce!), a good squeeze of lime, and a generous pinch each of garlic and onion powder, plus salt and pepper. I usually just use my hands here, getting everything really coated. You want to feel that spice getting into every crevice. You'll start to smell the smoky chipotle already, and honestly, it’s a preview of the deliciousness to come. This is where I sometimes get a bit messy, but it’s worth it!
02 - Heat a skillet over medium-high heat with a little more olive oil. Once hot, lay those seasoned chicken breasts in there. Cook for about 5-7 minutes per side, or until they're cooked through and have a nice golden char. I always check the internal temperature—165°F (74°C) is what we’re aiming for. Don't rush this step; properly cooked chicken is key. I've definitely undercooked chicken once or twice in my early cooking days, and trust me, that's an oops moment you want to avoid! Once cooked, take them off the heat and let them rest on a cutting board for a few minutes. This keeps them juicy!
03 - Now for the fun part! Once the chicken has rested a bit, you can either shred it with two forks (my preferred method, it’s so satisfying!) or chop it into bite-sized pieces. I love the texture of shredded chicken in a chopped salad, it just feels more substantial. After shredding, pop that chicken into the fridge to cool down completely. This is crucial for a truly refreshing Zesty Chipotle Chicken Chopped Salad. You don't want warm chicken wilting your lovely lettuce, like I did that one time!
04 - While the chicken is chilling, let's make that dreamy dressing. In a small bowl, combine the Greek yogurt, mayo, another minced chipotle pepper (and some adobo sauce!), fresh lime juice, and a drizzle of honey. Whisk it all together until it's super smooth and creamy. Taste it! Does it need more salt? More lime? A little more heat? This is your chance to adjust it to your liking. I tend to add a bit more adobo sauce because I love a good kick. You'll smell that beautiful blend of tangy and smoky notes; it's just so good.
05 - In a large bowl, combine your chopped romaine lettuce, thawed corn, and rinsed black beans. Make sure everything is nice and dry before adding it to the bowl; soggy lettuce is a tragedy! I like to give it a gentle toss just to get things somewhat mixed before the main event. This is where the colors really start to come alive, a vibrant canvas for our delicious Zesty Chipotle Chicken Chopped Salad. It looks so fresh and inviting, even before the chicken gets in there.
06 - Finally, add your chilled shredded Zesty Chipotle Chicken to the bowl with the lettuce mixture. Pour over that incredible creamy chipotle dressing. Add your diced avocado, thinly sliced red onion, and a generous handful of fresh cilantro. Give everything a good, gentle toss to ensure every single piece of salad is coated in that amazing dressing. I usually use large tongs for this, making sure not to mush the avocado too much. It should look like a vibrant, irresistible mountain of deliciousness, ready for you to dig in!

# Notes:

01 - Let the chicken cool completely before adding it to the salad—warm chicken will wilt your beautiful greens!
02 - For meal prep, store the dressing, chicken, and chopped veggies separately, then combine just before serving to keep everything fresh.
03 - If you're out of Greek yogurt, sour cream works well in the dressing, but you might want to add a tiny bit more lime for tang.
04 - Serve with a side of warm cornbread or a handful of tortilla chips for scooping up any extra dressing!

# Tools You'll Need:

01 - Large skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

Back