Description
A vibrant and zesty salad topped with honey chipotle chicken, providing a protein-packed meal that’s perfect for a quick dinner.
Ingredients
Scale
- 8 cups chopped romaine lettuce
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup corn
- 1 cup halved cherry or grape tomatoes
- 1 ripe avocado
- 1/2 red onion (diced)
- 1 pound boneless skinless chicken breasts
- 1–2 chipotle peppers in adobo sauce (chopped plus 2 tablespoons adobo sauce)
- 1/4 cup honey
- 4 cloves garlic (minced)
- 1 teaspoon dijon mustard
- 1 teaspoon cumin
- 2 limes (zest and juice)
- 1/2 teaspoon salt
- 2 tablespoons olive oil plus more for cooking
- Optional: cilantro & lime wedges for garnishing
Instructions
- Combine all marinade ingredients in a small bowl, reserving 1/4 for basting.
- Butterfly the chicken breasts and marinate for 30 minutes to 2 hours in the remainder of the marinade.
- Prep salad ingredients while chicken is marinating.
- Heat olive oil in a skillet over medium-high heat; add chicken and cook for 1-2 minutes until charred.
- Flip the chicken, baste with reserved marinade, and cook for an additional 1-2 minutes.
- Cover and cook on medium-low for another 8-10 minutes until safe to eat (165°F internal temperature).
- Let chicken rest for 5-10 minutes before slicing.
- Assemble salad with romaine, corn, black beans, tomatoes, onion, and avocado in a bowl; top with chicken and dressing before serving.
Notes
For maximum flavor, try marinating the chicken overnight. Avocado may brown, toss unused portions with lime juice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg