Chipotle Chicken Salad with Sweet Cilantro Lime Dressing
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Servings: 4
Author: Garnish and Glaze
Ingredients
For the Chicken:
1tablespoonolive oil
8Chicken tenders
1/2cupchipotle sauce, divided
For the salad:
6cupsBaby Romaine lettuce
1/4cupTortilla strips
1avocado, sliced*
1cupcanned black beans, rinsed
1ear corn, ~1 cup
2ouncesQueso Fresco, crumbled
For the Dressing:
1cupcilantro leaves
1/2cupplain Greek yogurt
3tablespoonsextra virgin olive oil
2tablespoonswhite wine vinegar
2teaspoonshoney
2clovesgarlic
Juice of 1 lime
Pinchof salt
Instructions
Place all dressing ingredients in a blender or food processor and puree until smooth. Pour into a jar and place in the fridge until ready to pour on salad.
Heat oil in a large skillet over medium-high heat. Baste chicken with chipotle sauce on both sides and then place in skillet. Cook 4-5 minutes on each side until cooked through (baste every two minutes). Slice into thin strips.
Place chicken and all the salad ingredients together in a large bowl (or make salads in individual bowls). Add half the dressing or more to taste, toss (or serve dressing on the side), and serve immediately.
Notes
*If you are looking to decrease the calories and fat, leaving out the avocado brings it down to 413 calories and 16 grams fat per serving. Nutrition facts are calculated for using only 2 tablespoons of the dressing on each serving.