Chopped Chicken Taco Salad With Chipotle Dressing

Name: Chopped Chicken Taco Salad With Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breast halves; 2 teaspoons olive oil; Salt and pepper; 2 ears fresh corn, shucked; 1 tablespoon unsalted butter, melted; 3/4 cup mayonnaise; 1/3 cup buttermilk; 1 canned chipotle in adobo, seeded, plus 1 1/2 tsp. adobo; 1/2 teaspoon cumin; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 large head romaine lettuce, chopped (about 8 cups); 1 cup cherry tomatoes, halved; 1 small avocado, peeled, diced; 1/2 small red onion, thinly sliced; 1 15-oz. can black beans, drained and rinsed; 15 large tortilla chips

Servings: persons

1 pound boneless, skinless chicken breast halves
2 teaspoons olive oil
Salt and pepper
2 ears fresh corn, shucked
1 tablespoon unsalted butter, melted
3/4 cup mayonnaise
1/3 cup buttermilk
1 canned chipotle in adobo, seeded, plus 1 1/2 tsp. adobo
1/2 teaspoon cumin
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 small avocado, peeled, diced
1/2 small red onion, thinly sliced
1 15-oz. can black beans, drained and rinsed
15 large tortilla chips

1
Preheat grill to medium-high. Brush chicken all over with oil; season with salt and pepper. Oil grill. Grill chicken until cooked through, turning once, about 10 minutes total. Cut chicken into small cubes and refrigerate.
2
Brush corn with butter. Oil grill. Grill corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer corn to a cutting board to cool. When corn is cool enough to handle, use a sharp knife to carefully slice kernels off cob. Discard cob. Place kernels in a large bowl and refrigerate.
3
Blend mayonnaise, buttermilk, chipotle, adobo, cumin, cilantro, lime juice and 1/4 tsp. salt in a blender or food processor until smooth.
4
Place lettuce, chicken, tomatoes, avocado, onion and black beans in bowl with corn. Add dressing to taste and gently toss to coat. Season with salt and pepper. Top with chips and serve immediately.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breast halves, 2 teaspoons olive oil, Salt and pepper, 2 ears fresh corn, shucked, and more.

Yes, Chopped Chicken Taco Salad With Chipotle Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!