Easy Chipotle Chicken Salad
Juicy chicken tossed in a smoky chipotle dressing, mixed with crisp veggies and creamy avocado. Spicy, tangy, and satisfying — perfect for lunch, dinner, or meal prep.
Prep: 15 minutes
Cook: 12 minutes
Total: 25 minutes
Ingredients
Chicken
2 chicken breasts, sliced
1 tbsp olive oil
1 tsp chipotle powder (or smoked paprika + pinch chili)
½ tsp cumin
Salt & black pepper
Salad
4 cups romaine or mixed greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced
1 avocado, sliced
Creamy Chipotle Dressing
½ cup Greek yogurt or mayo
1–2 tsp chipotle powder or chipotle in adobo (to taste)
1 tbsp lime or lemon juice
1 tbsp olive oil
Salt to taste
Instructions
Cook the Chicken
Toss chicken with olive oil, chipotle powder, cumin, salt & pepper.
Grill or pan-sear over medium-high heat 5–6 minutes per side until cooked through.
Rest 5 minutes, then slice.
Make Dressing
Whisk yogurt (or mayo), chipotle, lime juice, olive oil, and salt until smooth.
Assemble Salad
Add greens to a bowl.
Top with tomatoes, cucumber, onion, avocado, and chicken.
Drizzle with chipotle dressing.
Chef Tips
Start light with chipotle — you can always add more
Greek yogurt = lighter & tangier
Resting chicken keeps it juicy
Add roasted corn or black beans for extra heartiness
Frequently Asked Questions
Too spicy?
Use smoked paprika instead of chipotle.
Meal prep?
Keep dressing separate; lasts 2–3 days.
Low-carb?
Use leafy greens only.
Nutritional Information
Calories: 420
Protein: 35 g
Carbs: 14 g
Fat: 24 g