Southwest Chicken Chipotle Lime (Print Version)
Seared chicken, crisp greens, black beans, corn, and a tangy chipotle lime dressing bring vibrant flavors.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, leaf lettuce, baby spinach)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 red onion, thinly sliced
14 - 1 large avocado, sliced
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Lime Dressing
17 - 1/2 cup Greek yogurt (or sour cream)
18 - 2 tablespoons mayonnaise
19 - 1 chipotle pepper in adobo sauce, minced
20 - 1 tablespoon adobo sauce
21 - 2 tablespoons fresh lime juice
22 - 1 tablespoon honey
23 - 1 clove garlic, minced
24 - 1/4 teaspoon salt
25 - 2 to 3 tablespoons water (to thin as needed)
# How to Make It:
01 - Preheat grill or grill pan over medium-high heat. Rub chicken breasts with olive oil and season evenly with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
02 - Grill chicken for 6 to 7 minutes per side or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing thinly.
03 - Combine mixed greens, cherry tomatoes, black beans, corn, red onion, avocado, shredded cheese, and chopped cilantro in a large bowl.
04 - Whisk together Greek yogurt, mayonnaise, minced chipotle pepper, adobo sauce, fresh lime juice, honey, minced garlic, and salt. Add water gradually to achieve desired consistency.
05 - Top salad mixture with sliced chicken. Drizzle chipotle lime dressing over salad and toss gently to combine, or serve dressing on the side.
# Expert Hints:
01 -
- It comes together in under 40 minutes, yet tastes like you fussed in the kitchen for hours.
- The dressing is so good you'll find yourself spooning it over everything for days afterward.
- It fills you up without making you feel heavy, perfect for when you want something real but not weighty.
- One recipe easily feeds four people or makes excellent leftovers for lunch the next day.
02 -
- The chicken must rest after grilling or it will be dry no matter how perfect the cooking temperature; those five minutes matter more than you'd think.
- Make the dressing at least ten minutes before serving if you can, because the flavors marry and become more rounded and less sharp.
- Never dress the salad more than a few minutes before eating or the greens will start to wilt and release water that dilutes the dressing.
03 -
- Pound your chicken breasts to an even three-quarter inch thickness before seasoning so they grill evenly and finish at the same time.
- If you don't have a grill, a cast iron skillet or regular skillet over medium-high heat works perfectly and gives you the same beautiful sear.