Description
A hearty, flavorful salad with smoky chipotle dressing, tender chicken, crisp vegetables, and bold Southwestern spices. Customize spice levels and toppings for a nutritious, satisfying meal.
Ingredients
1 boneless, skinless chicken breast (6 oz)
1 1/2 cups romaine lettuce, chopped
1/2 cup bell pepper (any color), diced
1/4 cup red onion, finely chopped
1/2 cup corn kernels (fresh or frozen)
1/4 cup black beans, rinsed and drained
1/2 avocado, diced
1 tablespoon olive oil
1 teaspoon ground chipotle pepper (smoked chili powder)
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 cup lime juice
1 tablespoon apple cider vinegar
2 tablespoons mayonnaise (optional for creamier dressing)
Fresh cilantro, chopped
Salt and pepper to taste
Lime wedges, for serving
Instructions
Preheat oven to 375°F (190°C)
Toss chicken breasts with chipotle powder, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and pepper
Roast for 18-22 minutes until chicken reaches 165°F
While chicken cools, whisk lime juice, vinegar, olive oil, and mayonnaise (if using) for dressing
In a large bowl, combine chopped romaine, bell pepper, red onion, corn, and black beans
Dice cooled chicken and add to salad
Pour dressing over the salad and toss gently
Fold in avocado and cilantro just before serving
Serve immediately or chill for 15 minutes for flavors to meld
Notes
Substitute ground chipotle pepper with chipotle in adobo (drained and blended) for extra heat
Add grilled halal chicken or shrimp if preparing in advance
Storage: Keep dressing separate and assemble salad just before serving
Leftovers keep well for 2 days refrigerated