Chipotle Lime Chicken Salad is a bright, smoky salad that wakes up your lunch. This Chipotle Lime Chicken Salad blends shredded chicken, beans, corn, and avocado with a zesty lime-chipotle dressing for fast, filling meals. If you like bold salads, try our Asian Chicken Cranberry Salad for another tasty option. This recipe is quick, fresh, and easy to change for what you have on hand.
introduction
why make this recipe
how to make Chipotle Lime Chicken Salad
Ingredients : 2 cups cooked chicken, shredded, 1 cup black beans, drained and rinsed, 1 cup corn, drained, 1 red bell pepper, diced, 1 avocado, diced, 1/4 cup red onion, finely chopped, 1/4 cup cilantro, chopped, Juice of 2 limes, 2 tablespoons chipotle sauce, Salt and pepper to taste
Directions : In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and cilantro. In a separate small bowl, mix the lime juice, chipotle sauce, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for later.
how to serve Chipotle Lime Chicken Salad
how to store Chipotle Lime Chicken Salad
tips to make Chipotle Lime Chicken Salad
variation (if any)
FAQs (minimum three FAQ)
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 10 minutes using cooked chicken.
- Simple Ingredients: Common pantry items like beans and corn make it cheap and easy.
- Bright, bold flavor: Lime adds freshness and chipotle brings smoky heat.
- Versatile: Eat as a salad, on tacos, or stuffed into a wrap—great for meal prep.
- Crowd-pleaser: Colorful and filling for lunches, picnics, or casual dinners.
This version stands out because the lime balances the smoky chipotle, so the salad tastes fresh rather than heavy. It feels like a treat but stays light and healthy, which makes it both satisfying and easy to serve for guests.
Ingredients Needed
- For the salad base:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained (canned or thawed frozen corn)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- For the dressing:
- Juice of 2 limes (about 2 tbsp fresh lime juice)
- 2 tablespoons chipotle sauce (adjust for heat)
- Salt and pepper to taste
Notes:
- Use cooled cooked chicken so it mixes well and stays juicy.
- If you want less heat, use 1 tablespoon chipotle sauce and add more to taste.
How to Make Chipotle Lime Chicken Salad
- Prepare the chicken: Shred 2 cups of cooked chicken into bite-size pieces. Using warm, but not hot, chicken helps it absorb flavors.
- Mix the base: In a large bowl, add shredded chicken, 1 cup drained black beans, and 1 cup drained corn. Toss gently to combine.
- Add fresh veg: Stir in the diced red bell pepper, diced avocado, finely chopped red onion, and chopped cilantro. Folding the avocado in last helps keep it from getting mashed.
- Make the dressing: In a small bowl, whisk together the juice of 2 limes, 2 tablespoons chipotle sauce, and a pinch of salt and pepper. Taste and adjust salt or chipotle for more heat.
- Dress the salad: Pour the dressing over the salad and toss gently until everything is coated. Tossing right before serving keeps the avocado and bell pepper fresh.
- Serve or chill: Serve immediately for best texture, or cover and chill for up to 1 hour so flavors meld. If chilling longer, add avocado just before serving to avoid browning.
Why each step matters:
- Shredding the chicken gives good bite and helps dressing cling.
- Rinsing canned beans removes extra salt and starch.
- Adding lime last in the dressing keeps flavors bright.
- Tossing gently protects avocado and keeps the salad colorful.
For another spicy-sweet chicken salad idea, see the technique used in our Bang Bang Chicken Salad.
How to Serve Chipotle Lime Chicken Salad
- Serve over mixed greens or baby spinach for a light meal.
- Spoon into soft tortillas or hard taco shells for quick tacos.
- Use as a filling for bowls with rice or quinoa.
- Garnish with extra cilantro, lime wedges, or a sprinkle of cotija cheese for a bright finish.
- For a party, serve in a big bowl with tortilla chips on the side for scooping.
How to Store Chipotle Lime Chicken Salad
- Short term: Store in an airtight container in the fridge for up to 2 days.
- Tip: Store avocado separately if possible and add just before serving to avoid browning.
- Reheating: If you packed with avocado, serve cold. If you want warm chicken, warm the chicken alone, then mix into the rest of the salad just before eating.
- Freezing: Not recommended because the avocado and fresh veg will lose texture after freezing.
Tips to Make Chipotle Lime Chicken Salad
- Use rotisserie chicken to save time and add flavor.
- Taste the dressing before you pour it; lime and chipotle amounts often need small tweaks.
- For creamier dressing, stir in 1–2 tablespoons plain yogurt or sour cream.
- To keep avocado green, toss diced avocado with a little lime juice before adding.
- If you like more crunch, add chopped cucumber or celery.
Variation
- Make it creamy: Add 2 tablespoons mayo or Greek yogurt to the dressing for a richer salad.
- Add grains: Stir in cooked quinoa or farro to make the salad heartier.
- Heat level: Swap chipotle sauce for smoked paprika for milder smokiness.
- Veg swap: Use yellow or orange bell pepper for sweeter notes, or add cherry tomatoes for juiciness.
Conclusion
This Chipotle Lime Chicken Salad packs smoky, tangy, and fresh flavors into a fast, flexible dish that fits lunches, dinners, and gatherings. It’s easy to change for what you like—add grains, make it creamy, or pile it into tacos. If you want a charred, grilled version for deeper flavor, check out a related take on the dish at Charred Chipotle-Lime Chicken Salad – Mishka Makes Food. If you try this recipe, please leave a comment and a star rating below, and share a photo on social media. What twist will you try next?
Frequently Asked Questions (FAQ)
Can I use canned chicken or rotisserie chicken?
Yes. Rotisserie chicken gives excellent flavor and saves time. Canned chicken works in a pinch but may be drier—mix gently with a little dressing to add moisture.
How can I make this gluten-free?
This recipe is naturally gluten-free if your chipotle sauce does not contain gluten ingredients. Always check labels for hidden gluten in sauces.
Can I make this ahead for meal prep?
Yes. Keep avocado and dressing separate, and add them just before eating. The salad (without avocado) will keep well in the fridge for up to 2 days.
Is this salad good for packing in lunches?
Yes. Pack in a sealed container and keep any dressing separate until ready to eat if you prefer a crisper texture. Add avocado just before eating for best color and texture.
Print
Chipotle Lime Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, smoky salad that combines shredded chicken, beans, corn, and avocado with a zesty lime-chipotle dressing for fast and filling meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tablespoons chipotle sauce
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
- In a separate small bowl, mix the lime juice, chipotle sauce, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
Use cooled cooked chicken so it mixes well and stays juicy. For less heat, use 1 tablespoon chipotle sauce and add more to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg