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

Total Time 15

Servings servings

Calories 283kcal

Author Sharon Rhodes

Ingredients

Dressing Ingredients

⅓ cup fresh chopped cilantro
⅔ cup greek style yogurt
1 chipotle pepper, minced
1 tsp ground cumin
1 tsp chili powder
2 tbsps lime juice
pinch sea salt

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

Instructions

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.

Video

Notes

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.

Nutrition