Description
This Chipotle Lime Chicken Salad is a vibrant and flavorful dish featuring tender shredded chicken tossed with black beans, sweet corn, colorful bell peppers, and a zesty chipotle lime dressing made creamy with Greek yogurt. Perfect for a quick and healthy meal, it combines smoky, spicy, and tangy flavors for a refreshing salad that can be served with lettuce leaves or tortilla chips.
Ingredients
Scale
Dressing
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional or add more yogurt)
- Juice from 1 lime
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ teaspoon kosher salt
- 1 clove garlic, finely minced
- ½ teaspoon chipotle chili powder
Salad
- 4 cups shredded cooked chicken
- 1 can black beans, rinsed and drained (15 oz)
- ½ cup canned sweet corn, drained
- 1 red bell pepper, finely diced
- 1 orange bell pepper, finely diced
- ¼ cup romaine lettuce, thinly sliced
- ¼ cup red onion, finely diced
- ¼ cup roughly chopped fresh cilantro (plus more for garnish)
- ½ teaspoon freshly cracked black pepper (to taste)
Instructions
- Prepare the Dressing: Add the Greek yogurt, mayonnaise (if using), lime juice, chipotle peppers in adobo sauce, adobo sauce, kosher salt, minced garlic, and chipotle chili powder to a food processor or high-speed blender. Blend until the mixture is smooth and creamy, ensuring all flavors are fully combined to create a smoky, spicy, and tangy dressing.
- Combine the Salad Ingredients: In a large mixing bowl, add the shredded cooked chicken, rinsed and drained black beans, sweet corn, diced red and orange bell peppers, thinly sliced romaine lettuce, finely diced red onion, chopped fresh cilantro, and freshly cracked black pepper. Stir gently to mix all the fresh ingredients evenly.
- Toss with Dressing: Pour the prepared chipotle lime dressing over the salad mixture. Toss everything thoroughly until all the components are evenly coated with the creamy dressing. Taste and adjust the seasoning by adding additional salt or pepper if desired to enhance the flavors.
- Serve: Serve the salad immediately for the freshest taste. It pairs well with extra romaine lettuce leaves for scooping or tortilla chips for a crunchy complement. Garnish with additional fresh cilantro for a burst of herbal freshness.
Notes
- For a spicier kick, add more chipotle peppers or adobo sauce to the dressing.
- If you prefer a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative and omit the mayonnaise or use a vegan mayo.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, but it’s best served fresh to retain the crispness of the vegetables.
- Use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
- For added crunch, consider topping with toasted pumpkin seeds or sliced almonds.
