Print
Chipotle Chicken Salad Recipe
This Chipotle Chicken Salad has tons of flavor with a smoky, creamy southwestern ranch-style dressing, crisp corn , black beans , sweet tomatoes , crunchy lettuce , and tender chicken.
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Calories 283 kcal
Salad Ingredients 8 cups chopped romaine *about one head of lettuce 2 cooked chicken breasts 1 diced avocado ¼ cup thinly sliced red onion 1 can black beans rinsed and drained ½ cup sliced cherry tomatoes ¼ cup corn
Prepare the dressing by stirring the ingredients in a bowl.
Assemble all salad ingredients in a large salad bowl.
Top the salad ingredients with the dressing and toss to coat.
Use leftover rotisserie chicken breasts to make this super simple and quick. Just pull the meat off the bones and shred it.
Make this salad into a wrap by rolling it up into tortillas .
You can substitute the avocado for shredded cheese .
Store any leftovers in the fridge in an airtight container for up to 2 days.
Calories: 283 kcal | Carbohydrates: 14 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.003 g | Cholesterol: 75 mg | Sodium: 100 mg | Potassium: 854 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 8645 IU | Vitamin C: 17 mg | Calcium: 100 mg | Iron: 3 mg