Low Carb Chipotle Chicken Salad

Elevate your weeknight meal game with this vibrant and flavorful Low Carb Chipotle Chicken Salad, a perfect fusion of smoky spice and creamy indulgence. Tender, grilled chicken breasts are marinated in a bold blend of chipotle adobo sauce, lime, and spices, then served atop a crisp bed of romaine lettuce, juicy cherry tomatoes, creamy avocado, and zesty red onion. Finished with a luscious chipotle-sour cream dressing and a sprinkle of cheddar cheese, this salad is a satisfying, protein-packed dish that's both keto-friendly and gluten-free. Quick and easy to prepare in just 35 minutes, it’s the ultimate meal for those craving a low-carb option bursting with bold flavors and fresh ingredients.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons adobo sauce from chipotles
• 2 tablespoons olive oil
• 1 lime lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups romaine lettuce
• 1 cup cherry tomatoes
• 1 piece avocado
• 0.5 piece red onion
• 0.25 cup cilantro
• 0.25 cup chipotle sauce
• 0.25 cup sour cream
• 0.5 cup grated cheddar cheese

Directions

Step 1

Begin by preparing the chipotle marinade for the chicken. In a bowl, combine 2 tablespoons of adobo sauce, 2 tablespoons of olive oil, the juice of 1 lime, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix well.

Step 2

Place the 2 boneless, skinless chicken breasts in a shallow dish or a zip-top bag and pour the marinade over the chicken. Ensure the chicken is well-coated. Let it marinate in the refrigerator for at least 15 minutes, up to overnight for deeper flavor.

Step 3

While the chicken is marinating, prepare the salad ingredients. Chop 4 cups of romaine lettuce, halve 1 cup of cherry tomatoes, dice 1 avocado, thinly slice 0.5 piece of red onion, and roughly chop 0.25 cup of cilantro.

Step 4

Preheat a grill or grill pan over medium-high heat.

Step 5

Once hot, remove the chicken from the marinade, allowing any excess to drip off, and grill the chicken for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.

Step 6

Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.

Step 7

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, red onion, and cilantro. Toss gently to mix.

Step 8

In a small bowl, combine 0.25 cup of chipotle sauce with 0.25 cup of sour cream for the dressing. Mix until smooth.

Step 9

Add the grilled chicken slices to the salad bowl and drizzle with the chipotle dressing.

Step 10

Sprinkle 0.5 cup of grated cheddar cheese over the top.

Step 11

Serve the salad immediately, dividing into 4 servings. Enjoy your low carb chipotle chicken salad!

Nutrition Facts

Serving size	(1176.3g)

Amount per serving	% Daily Value*
Calories	1799.0

Total Fat 121.7g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 18.8g
Cholesterol 413.9mg	0%
Sodium 2658.5mg	0%
Total Carbohydrate 51.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 17.1g
Protein 134.0g	0%

Vitamin D 17.9IU	0%
Calcium 706.1mg	0%
Iron 9.3mg	0%
Potassium 2782.0mg	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: 59.7%

Protein: 29.2%

Carbs: 11.1%