Whole30 Chipotle Chicken Salad

Spice up your mealtime with this Whole30 Chipotle Chicken Salad—a vibrant and wholesome recipe that’s as satisfying as it is healthy. Tender, oven-baked chicken breasts are infused with a smoky kick from chipotle peppers in adobo and fresh lime juice, then tossed with a medley of crisp veggies including red bell pepper, celery, and red onion. Creamy avocado and fragrant cilantro enhance the texture and flavor, creating a deliciously balanced dish that’s perfect for a paleo-friendly lunch or dinner. Served over a bed of fresh mixed greens, this salad is both gluten-free and dairy-free, making it ideal for a Whole30 reset or anyone craving a light, nutrient-packed meal with bold southwestern flair.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breasts
• 2 tablespoons olive oil
• 2 pieces chipotle peppers in adobo sauce
• 2 tablespoons lime juice
• 2 cloves garlic cloves
• 1 whole red bell pepper
• 0.5 whole red onion
• 2 stalks celery stalks
• 0.25 cup cilantro leaves
• 1 whole avocado
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups mixed salad greens

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil.

Step 3

Finely chop the chipotle peppers and garlic cloves.

Step 4

In a small bowl, whisk together chopped chipotle peppers, garlic, lime juice, remaining 1 tablespoon olive oil, salt, and black pepper to create the marinade.

Step 5

Brush the marinade over the chicken breasts coating all sides evenly.

Step 6

Bake the chicken in the preheated oven for 20 minutes or until fully cooked through and juices run clear.

Step 7

While the chicken is baking, finely dice the red bell pepper, red onion, and celery.

Step 8

In a large mixing bowl, combine the diced red bell pepper, red onion, celery, and chopped cilantro.

Step 9

Halve the avocado, remove the pit, scoop out the flesh, and cut it into bite-sized pieces. Add to the veggie mix.

Step 10

Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes to cool slightly.

Step 11

Chop the chicken into bite-sized pieces and add to the mixing bowl with the vegetables.

Step 12

Gently toss all ingredients in the bowl until everything is well combined.

Step 13

Serve the chicken salad over a bed of mixed salad greens.

Step 14

Optionally, drizzle with additional lime juice before serving for extra zest.

Nutrition Facts

Serving size	(1104.1g)

Amount per serving	% Daily Value*
Calories	1236.9

Total Fat 65.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 295.8mg	0%
Sodium 1869.4mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 13.8g
Protein 118.9g	0%

Vitamin D 17.4IU	0%
Calcium 241.3mg	0%
Iron 8.0mg	0%
Potassium 3110.3mg	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: 46.9%

Protein: 38.1%

Carbs: 15.1%