Paleo Chipotle Chicken Salad

Smoky, spicy, and irresistibly fresh, this Paleo Chipotle Chicken Salad is a wholesome meal packed with bold flavors and vibrant colors. Tender, marinated chicken breasts are grilled to perfection with a tantalizing blend of chipotle peppers, lime juice, and garlic, then served over a crisp medley of romaine lettuce, crunchy bell peppers, creamy avocado, and juicy cherry tomatoes. Finished with a drizzle of zesty chipotle-lime dressing, this salad is a satisfying gluten-free and dairy-free option that's perfect for meal prep or a quick, protein-packed dinner. Ready in just 35 minutes, this nutritious dish delivers on both health and taste while staying true to Paleo principles. Perfect for those seeking a flavorful, healthy salad bursting with texture and smoky heat!

Nutriscore Rating: 82/100

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
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic cloves
• 1 head romaine lettuce
• 1 large red bell pepper
• 0.5 medium red onion
• 1 large avocado
• 0.5 medium cucumber
• 1 cup cherry tomatoes
• 0.25 cup cilantro
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Place the chicken breasts between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.

Step 2

In a small bowl, combine the chipotle peppers, 2 tablespoons olive oil, lime juice, garlic, salt, and black pepper. Mix well to form a marinade.

Step 3

Reserve 1 tablespoon of the marinade for the dressing. Coat the chicken breasts with the remaining marinade, making sure they are thoroughly covered. Set aside to marinate for at least 15 minutes.

Step 4

While the chicken is marinating, prepare the salad. Chop the romaine lettuce, slice the red bell pepper and red onion into thin strips, slice the avocado, dice the cucumber, and halve the cherry tomatoes. Roughly chop the cilantro.

Step 5

Preheat a grill pan or skillet over medium-high heat and add 1 tablespoon of olive oil.

Step 6

Once hot, add the marinated chicken breasts and cook for about 7 minutes on each side or until fully cooked and lightly charred, reaching an internal temperature of 165°F (74°C).

Step 7

Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

Step 8

In a large salad bowl, combine the romaine lettuce, bell pepper, onion, avocado, cucumber, tomatoes, and cilantro.

Step 9

For the salad dressing, whisk together the reserved marinade with 1 tablespoon of olive oil until well combined.

Step 10

Drizzle the dressing over the salad and toss to combine.

Step 11

Top the salad with the sliced chipotle chicken.

Step 12

Serve immediately while the chicken is warm, and enjoy this wholesome Paleo dish.

Nutrition Facts

Serving size	(1760.2g)

Amount per serving	% Daily Value*
Calories	1531.9

Total Fat 87.0g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 8.2g
Cholesterol 295.8mg	0%
Sodium 1900.6mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 29.7g	0%
Total Sugars 21.8g
Protein 126.2g	0%

Vitamin D 3.5IU	0%
Calcium 373.7mg	0%
Iron 12.0mg	0%
Potassium 4175.8mg	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: 49.8%

Protein: 32.1%

Carbs: 18.1%