Grilled Chicken Salad With Chipotle-Lime Vinaigrett

Name: Grilled Chicken Salad With Chipotle-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced; 1 whole Lime, Juiced; 1/4 cups Chopped Cilantro; 1/2 cups Extra Virgin Olive Oil; 1/4 teaspoons Salt; 1/8 teaspoons Black Pepper; 1/8 teaspoons Garlic Powder; 1/2 teaspoons Ground Cumin; 1 teaspoon Sugar; 2 whole Boneless, Skinless Chicken Breasts, Butterflied Or Pounded Thinly; 1 head Romaine Lettuce, Chopped; 1 cup Matchstick Carrots; 2 cups Frozen Corn; 1 cup Purchased Or Homemade Pico De Gallo; 1 whole Avocado, Sliced; 1 cup Cotija Or Feta Cheese

Servings: persons

1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced
1 whole Lime, Juiced
1/4 cups Chopped Cilantro
1/2 cups Extra Virgin Olive Oil
1/4 teaspoons Salt
1/8 teaspoons Black Pepper
1/8 teaspoons Garlic Powder
1/2 teaspoons Ground Cumin
1 teaspoon Sugar
2 whole Boneless, Skinless Chicken Breasts, Butterflied Or Pounded Thinly
1 head Romaine Lettuce, Chopped
1 cup Matchstick Carrots
2 cups Frozen Corn
1 cup Purchased Or Homemade Pico De Gallo
1 whole Avocado, Sliced
1 cup Cotija Or Feta Cheese

1
For the dressing/marinade, combine chipotle pepper, lime juice, cilantro, House seasoning (salt, pepper, garlic powder), sugar, and cumin in a small bowl. Whisk in olive oil until dressing comes together and thickens slightly. Pour half of dressing into a zip top bag and add chicken breasts. Marinate for an hour or up to overnight. Refrigerate remaining marinade until ready to use.
2
Preheat grill to medium-high heat. Grill chicken for 4-5 minutes on each side or until cooked through. Set aside and allow to rest while you put the rest of the salad together.
3
Meanwhile, roast the frozen corn by either broiling it on the top rack of your oven for 8-10 minutes or use a skillet and pan-fry it in a little olive oil. The corn should have brown spots.
4
In a large bowl combine lettuce and carrots. Whisk dressing to combine if it has separated. Add dressing to bowl and toss to combine. Slice chicken into thin pieces. Top salad with chicken, roasted corn, and avocado slices. Garnish with fresh pico de gallo and crumbled cotija cheese.

645

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced, 1 whole Lime, Juiced, 1/4 cups Chopped Cilantro, 1/2 cups Extra Virgin Olive Oil, and more.

Yes, Grilled Chicken Salad With Chipotle-Lime Vinaigrette 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!

Grilled Chicken Salad With Chipotle-Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions