The Pioneer Woman Tasty Kitchen
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Grilled Chicken Salad with Chipotle-Lime Vinaigrette

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A colorful, Tex-Mex take on a fresh salad topped with marinated, grilled chicken breast. The roasted corn and cotija cheese really make this salad delicious!

Ingredients

  • 1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced
  • 1 whole Lime, Juiced
  • ¼ cups Chopped Cilantro
  • ½ cups Extra Virgin Olive Oil
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Garlic Powder
  • ½ teaspoons Ground Cumin
  • 1 teaspoon Sugar
  • 2 whole Boneless, Skinless Chicken Breasts, Butterflied Or Pounded Thinly
  • 1 head Romaine Lettuce, Chopped
  • 1 cup Matchstick Carrots
  • 2 cups Frozen Corn
  • 1 cup Purchased Or Homemade Pico De Gallo
  • 1 whole Avocado, Sliced
  • 1 cup Cotija Or Feta Cheese

Preparation

For the dressing/marinade, combine chipotle pepper, lime juice, cilantro, House seasoning (salt, pepper, garlic powder), sugar, and cumin in a small bowl. Whisk in olive oil until dressing comes together and thickens slightly. Pour half of dressing into a zip top bag and add chicken breasts. Marinate for an hour or up to overnight. Refrigerate remaining marinade until ready to use.

Preheat grill to medium-high heat. Grill chicken for 4-5 minutes on each side or until cooked through. Set aside and allow to rest while you put the rest of the salad together.

Meanwhile, roast the frozen corn by either broiling it on the top rack of your oven for 8-10 minutes or use a skillet and pan-fry it in a little olive oil. The corn should have brown spots.

In a large bowl combine lettuce and carrots. Whisk dressing to combine if it has separated. Add dressing to bowl and toss to combine. Slice chicken into thin pieces. Top salad with chicken, roasted corn, and avocado slices. Garnish with fresh pico de gallo and crumbled cotija cheese.

Serves 2 hungry adults :)

9 Comments

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sheori on 3.2.2010

Made this tonight and loved it. The lime-chipotle dressing really pulled the flavors together. I left the carrots out but added a can of black beans instead and instead of cheese added oven baked tortilla strips. I will definitely add this to my recipe index! thanks for the great ideas.

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kaseym on 2.21.2010

Made this tonight. It was a home run!
Super easy (it’s mostly spices) and healthy.
I didn’t have pico, but diced tomato and onion did the trick.
This is better than ANY salad I’ve ordered in a restaurant. Killer taste combo.

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cdore1 on 1.19.2010

This was delicious! I will be making this again but I will omit the carrots as they are the only ingredient that I feel does not belong. In addition, 1 cup of frozen corn should be more than enough for 2 people

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hudson6803 on 9.28.2009

This was delicious! I was in a hurry, so I may have been a little off in my measurements, so I can only imagine it would be even better if made properly. So, so very good!

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BlackeyedPea on 9.7.2009

This looks terrific and I’ll bet the roasted corn really adds a great smokiness to the dish too.

4 Reviews

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bschwaigert23 on 5.20.2011

My husband and I both love this salad! It’s fresh and wonderful!

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wilson56 on 8.20.2010

I made this for dinner last night and it was both beautiful and delicious. Will definitely make it again and again!

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carolinakate02 on 6.15.2010

I was worried that it was a lot of work for a salad but it was definately worth it. I even thought that maybe I didn’t need to buy the can of peppers but again… so worth it! It is my new favorite salad and I will definately make it again.

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sheori on 5.20.2010

I made this for the first time a few months ago, thought I would come back and give you a new rating because this was so tasty and delicious. I make it on a regular basis now, it is my go to salad dish.

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