Description
A vibrant and nutritious Southwest Salad topped with Honey Chipotle Chicken, combining complex flavors and wholesome ingredients for a delicious meal.
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
- Optional: cilantro & lime wedges
- 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
Instructions
- Combine all marinade ingredients for the Honey Chipotle Chicken in a small bowl, mixing well.
- Butterfly the chicken and marinate in a shallow dish or zip-top bag for 30 minutes to 2 hours.
- Prep salad ingredients: wash and chop veggies and prepare the Cilantro Lime Dressing.
- Heat a cast iron skillet or grill pan over medium-high heat with olive oil.
- Cook chicken on one side for 1-2 minutes until browned, then flip and baste with reserved marinade; cook for another 1-2 minutes.
- Baste again, reduce heat to medium-low, cover, and cook for another 8-10 minutes or until the internal temperature reaches 165°F.
- Let chicken rest for 5-10 minutes, then slice and arrange salad ingredients in a bowl, topping with sliced chicken and dressing.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Dress the salad right before serving to maintain its crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg