Go Back

Chipotle Lime Chicken Salad

A deliciously fresh salad combining smoky chipotle, bright lime, tender chicken, and crunchy vegetables for a satisfying meal any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lb boneless, skinless chicken breasts or thighs Thighs are more forgiving.
  • 2 each chipotle peppers in adobo Adjust to heat preference.
  • 2 tbsp adobo sauce From chipotles or use extra lime juice.
  • 2 each limes, zest and juice For bright acidity.
  • 2 cloves garlic, minced
  • 2 tbsp olive oil Plus more for grilling.
  • 1 tsp ground cumin
  • 1 tsp honey or agave Optional, balances acidity.
For the Salad
  • 6 cups mixed greens Romaine, kale, or cabbage for crunch.
  • 1 cup charred corn Fresh or thawed frozen.
  • 1 each medium avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/3 cup crumbled cotija or feta Optional.
  • Optional crunch: tortilla strips, pepitas, or toasted almonds

Method
 

Marinate the Chicken
  1. In a bowl, combine chipotle peppers (minced), adobo sauce, lime zest and juice, garlic, olive oil, cumin, honey, salt, and pepper.
  2. Add chicken and coat thoroughly. If short on time, rub the marinade on and let sit while prepping other ingredients.
Cook the Chicken
  1. Grill or pan-sear over medium-high heat. For breasts, cook for 5–7 minutes per side; thighs may take slightly longer.
  2. Internal temperature should reach 165°F (74°C). Use an instant-read thermometer to avoid overcooking.
  3. Rest chicken for 5 minutes before slicing to retain juices.
Prepare the Salad Base
  1. Toss greens with a small drizzle of olive oil and a pinch of salt.
  2. Char corn quickly in a skillet or on the grill until slightly browned for smoky sweetness.
Assemble the Salad
  1. Slice chicken against the grain and arrange over greens.
  2. Add corn, tomatoes, avocado, red onion, cilantro, and cheese.
  3. Drizzle extra lime juice or a spoonful of reserved adobo for heat. Serve dressing on the side if meal-prepping to prevent sogginess.

Notes

For lower calories: skip cheese and tortilla strips; use more greens. For higher protein: add a scoop of quinoa or double the chicken portion. For low-carb/keto: omit corn and tortilla strips; increase avocado and cheese.