Chipotle Grilled Chicken Salad
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Feasting at Home · by Sylvia Fountaine★ 5.0

Chipotle Grilled Chicken Salad

NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 79%
CARBS 55G28% OF CAL
14G FIBER0G ADDED0G INTRINSIC33G OTHER8G TOTAL SUGAR
FAT 49G56% OF CAL
7G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grilled chicken salad with charred corn and peppers, arugula, avocado, and a chipotle lime dressing, optionally served over quinoa. Fresh and smoky with a kick of heat.

mainmexicansaladchickengluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU)
  • 1 ear corn, shucked
  • 1 red bell pepper, halved and seeded
  • 4-6 scallions, whole
  • olive oil for brushing
  • 1 -1.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!)
  • 2-3 cups arugula (or other baby green)
  • 1 avocado, sliced
  • handful cherry tomatoes, halved
  • ¼ cup cilantro leaves
  • salt and pepper
  • optional garnishes: queso fresco cheese, lime wedges
  • 4 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon honey or agave ( if you rather leave this out, cut lime juice down to 2 tablespoons, add more to taste)
  • ½ teaspoon salt
  • ½ teaspoon coriander
  • ¼-½ teaspoon ground chipotle powder, more to taste
PREP
20M
SODIUM
2101MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.