Heart-Healthy Chipotle Chicken Salad

Elevate your lunch or dinner with this Heart-Healthy Chipotle Chicken Salad, a vibrant fusion of bold flavors and nourishing ingredients. Tender baked chicken breast is infused with the smoky heat of chipotle peppers and a zesty lime kick, then served atop a crisp mix of romaine lettuce and baby spinach. Loaded with nutrient-rich toppings like creamy avocado, juicy cherry tomatoes, protein-packed black beans, and sweet corn, this salad is as satisfying as it is wholesome. Tossed with a light dressing made from the savory chipotle pan juices, olive oil, and fresh herbs, this dish is low in sodium yet bursting with taste. Ready in just 45 minutes and perfect for meal prep or a quick, health-conscious meal, this gluten-free recipe is your go-to for flavor without compromise.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice
• 0.5 cup low-sodium chicken broth
• 4 cups romaine lettuce
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 1 large avocado
• 1 cup canned black beans
• 1 cup frozen corn
• 0.25 cup cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Rub chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper.

Step 3

Place chicken in a baking dish. Mix chipotle peppers, lime juice, and chicken broth in a small bowl and pour over the chicken.

Step 4

Bake for 20-25 minutes, until chicken is cooked through. Remove from oven and let it cool slightly.

Step 5

While the chicken is baking, prepare the vegetables. Chop the romaine lettuce and baby spinach into bite-sized pieces.

Step 6

Halve the cherry tomatoes and dice the cucumber and red onion.

Step 7

Cut the avocado into cubes and roughly chop the cilantro.

Step 8

In a large mixing bowl, combine lettuce, spinach, tomatoes, cucumber, and onion.

Step 9

Rinse and drain the canned black beans and add them to the salad along with the corn.

Step 10

Dice the slightly cooled chicken into bite-sized pieces and add to the salad.

Step 11

Top the salad with avocado and cilantro.

Step 12

In a small bowl, whisk together the remaining olive oil, with a pinch of salt and pepper, using the leftover juice from the baking dish as dressing.

Step 13

Drizzle the dressing over the salad and gently toss to combine everything evenly.

Step 14

Serve immediately and enjoy your nutritious, heart-healthy salad!

Nutrition Facts

Serving size	(1687.6g)

Amount per serving	% Daily Value*
Calories	1662.8

Total Fat 74.3g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 6.8g
Cholesterol 295.8mg	0%
Sodium 2344.7mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 43.6g	0%
Total Sugars 19.4g
Protein 140.2g	0%

Vitamin D 17.4IU	0%
Calcium 340.0mg	0%
Iron 14.9mg	0%
Potassium 4057.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 32.8%

Carbs: 28.0%