Chipotle Lime Chicken Salad Recipe
Introduction
Smoky, zesty, and packed with protein, this chipotle lime chicken salad features a creamy yogurt-based dressing with just the right amount of heat. Loaded with chicken, black beans, fresh vegetables, and bold flavors, it’s perfect for easy lunches, meal prep, or a light dinner served with chips or lettuce cups.
Ingredients
- For the 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
- For the Salad:
- 4 cups shredded cooked chicken
- 1 can black beans, rinsed and drained
- 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
- Step 1: Add the Greek yogurt, mayonnaise, lime juice, chipotle peppers, adobo sauce, kosher salt, garlic, and chipotle chili powder to a food processor or high-speed blender. Blend until smooth and creamy.
- Step 2: In a large mixing bowl, combine the shredded chicken, black beans, corn, red and orange bell peppers, romaine lettuce, red onion, cilantro, and black pepper.
- Step 3: Pour the chipotle dressing over the salad ingredients and toss until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Step 4: Serve immediately with romaine lettuce leaves and tortilla chips or use as a filling for stuffed bell peppers or avocados.
Tips & Variations
- Adjust the heat level by using 1 to 3 chipotle peppers depending on your spice preference.
- Swap Greek yogurt for mayonnaise, or use all yogurt for a lighter dressing.
- For different proteins, try grilled shrimp or shredded pork instead of chicken.
- Add cooked cilantro-lime rice, quinoa, or farro for a more filling salad.
- Include shredded carrots or thinly sliced radishes to boost crunch and color.
- Finely dice vegetables to keep each bite balanced and easy to eat.
- If the dressing is too thick, stir in a bit more lime juice to loosen it.
Storage
Store the chipotle lime chicken salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it chills, making it an excellent make-ahead meal. Stir well before serving to redistribute the dressing evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad keeps well refrigerated for up to 3 days. The flavors actually improve after resting, so preparing it in advance is a great idea.
What can I serve with chipotle lime chicken salad?
This salad pairs wonderfully with tortilla chips, romaine lettuce leaves for wraps, halved bell peppers, or as a topping for rice bowls and stuffed avocados. Fresh fruit or a simple soup also complement it well for a complete meal.
PrintChipotle Lime Chicken Salad Recipe
This smoky, zesty Chipotle Lime Chicken Salad combines tender shredded chicken with black beans, sweet corn, and colorful bell peppers, all tossed in a creamy, tangy chipotle yogurt dressing. Perfect for easy lunches, meal prep, or light dinners, this flavorful salad offers a satisfying balance of heat, creaminess, and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
For the 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
For the Salad:
- 4 cups shredded cooked chicken
- 1 can black beans, rinsed and drained
- 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, adobo sauce, kosher salt, minced garlic, and chipotle chili powder to a food processor or high-speed blender. Blend everything together until the dressing is smooth and creamy, ensuring all the smoky flavors are well combined.
- Combine the Salad Ingredients: In a large mixing bowl, add the shredded cooked chicken, rinsed black beans, drained sweet corn, finely diced red and orange bell peppers, thinly sliced romaine lettuce, finely diced red onion, roughly chopped cilantro, and freshly cracked black pepper. Gently toss the ingredients to mix evenly.
- Toss with Dressing: Pour the prepared chipotle dressing over the salad mixture. Toss thoroughly until every ingredient is evenly coated with the creamy, spicy dressing. Taste the salad, then adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the salad immediately for the freshest texture and flavor. You can enjoy it with romaine lettuce leaves, tortilla chips, or stuffed into halved bell peppers for a lighter option.
Notes
- Adjust the heat level by varying the number of chipotle peppers from 1 (mild) to 3 (spicy) based on your preference.
- If the dressing or salad feels too thick, add extra lime juice a little at a time to loosen it.
- Finely dice vegetables to ensure easy biting and balanced flavors in each mouthful.
- Taste the dressing before tossing it with the salad to customize spice and seasoning levels.
- This salad tastes even better after chilling for 30 minutes or more, allowing flavors to meld.
Keywords: chipotle lime chicken salad, creamy chicken salad, smoky chicken salad, healthy chicken salad, meal prep salad, spicy chicken salad, Greek yogurt dressing, black bean salad
