High Protein Chipotle Chicken Salad

Fuel your day with this High Protein Chipotle Chicken Salad, a vibrant and flavorful meal packed with satisfying ingredients and a spicy kick! Tender, marinated chicken breasts are grilled to perfection with a smoky chipotle and lime marinade, then layered over a crisp bed of romaine lettuce. Hearty black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and sharp cheddar cheese add a delicious medley of textures and nutrients. Drizzled with a tangy sour cream dressing and garnished with fresh cilantro, this protein-rich salad is perfect for a quick lunch, post-workout meal, or healthy dinner option. Ready in just 35 minutes, this wholesome recipe combines bold flavors with wholesome ingredients for a dish that’s as nourishing as it is delicious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 4 cups romaine lettuce
• 1 cup black beans
• 1 cup corn kernels
• 1 cup cherry tomatoes
• 0.5 cup red onion
• 1 piece avocado
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream

Directions

Step 1

First, prepare the marinade for the chicken. In a medium-sized bowl, combine the chipotle peppers in adobo sauce, 1 tablespoon of olive oil, lime juice, salt, and black pepper. Mix well to form a marinade.

Step 2

Place the chicken breasts in a shallow dish or a ziplock bag. Pour the marinade over the chicken, ensuring that each piece is evenly coated. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to overnight for more intense flavor.

Step 3

After marinating, preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.

Step 4

Grill the chicken for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C). Once cooked, transfer the chicken to a plate to rest for a few minutes before slicing.

Step 5

Meanwhile, prepare the salad ingredients. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.

Step 6

Rinse and drain the black beans, and add them to the bowl. Add the corn kernels, halved cherry tomatoes, diced red onion, and sliced avocado.

Step 7

Slice the grilled chicken into thin strips and add them to the salad bowl.

Step 8

Sprinkle the shredded cheddar cheese over the top of the salad.

Step 9

In a small bowl, mix the sour cream with the remaining tablespoon of olive oil and a pinch of salt and pepper, if desired.

Step 10

Drizzle the dressing over the salad and toss everything together gently until well combined.

Step 11

Finally, garnish the salad with fresh cilantro and serve the Chipotle Chicken Salad immediately.

Nutrition Facts

Serving size	(1462.2g)

Amount per serving	% Daily Value*
Calories	1827.8

Total Fat 97.7g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 385.1mg	0%
Sodium 3936.4mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 30.0g	0%
Total Sugars 27.1g
Protein 147.9g	0%

Vitamin D 3.5IU	0%
Calcium 739.3mg	0%
Iron 10.2mg	0%
Potassium 3019.9mg	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: 46.6%

Protein: 31.3%

Carbs: 22.1%