Description
A vibrant salad featuring smoky chipotle, fresh lime, and crisp textures, balanced with tender roasted chicken and creamy dressing.
Ingredients
Scale
- 4 cups mixed salad greens (arugula, romaine, baby spinach), washed and spun dry
- 2 cups cooked chicken, shredded or chopped
- 3 tbsp Greek yogurt, plain (room temperature)
- 1 tbsp mayonnaise
- 1–2 tsp chipotle in adobo, minced
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, sliced
- 1/2 cup canned corn, charred or pan-roasted
- 1/4 cup red onion, thinly sliced and rinsed
- 2 tbsp fresh cilantro, finely chopped
- 1/4 cup toasted pepitas or crushed tortilla strips
Instructions
- Prepare the chicken. Roast or pan-sear chicken breasts until internal temperature reaches 165°F. Rest for 5 minutes, then shred or chop.
- Make the dressing. Whisk Greek yogurt, mayonnaise, chipotle, lime juice, olive oil, honey, salt, and pepper until smooth.
- Char the corn (optional). Toss drained corn in a hot skillet with a touch of oil until kernels darken.
- Assemble the base. In a large bowl, combine mixed greens and warm shredded chicken.
- Dress and toss. Add dressing and toss lightly to coat.
- Plate with intention. Arrange dressed salad on plates, layer toppings, and drizzle with remaining dressing.
Notes
Use cooked chicken warm or chilled. Store dressing separately for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg