Chipotle Grilled Chicken Salad

This chipotle grilled chicken salad brings together smoky grilled chicken, charred veggies, creamy avocado, and a punchy chipotle lime dressing for a hearty meal that always satisfies. I love making this for lunch or dinner when I want something fresh but filling and it also happens to pack up beautifully for picnics or workdays.

I first served this salad at a summer cookout and it was gone in minutes family and friends raved so now it is in heavy rotation especially when sweet corn is in season.

Ingredients

• Mexican Grilled Chipotle Chicken or Mexican spiced tofu: Tender protein as the base
• Fresh corn on the cob: Adds natural sweetness and smoky flavor when grilled Look for ears with green husks and moist silk
• Red bell pepper: Bright color and a hint of sweetness Choose firm and shiny peppers
• Scallions: Grilled for mild onion flavor Go for scallions with crisp greens
• Olive oil: For brushing vegetables and making the dressing Use extra virgin for best taste
• Cooked quinoa: Gives the salad a hearty base Choose fluffy freshly cooked or leftover quinoa
• Arugula or other baby greens: Peppery and vibrant greens that make the salad lively
• Avocado: Adds creamy richness Pick a gently soft avocado that yields to a little pressure
• Cherry tomatoes: Burst of tang and color Choose ripe but firm tomatoes
• Cilantro: Fresh herb topping for brightness Use leaves and tender stems
• Salt and pepper: Bring everything into balance Use flaky sea salt for sprinkling if you have it
• Queso fresco cheese (optional): Crumbly fresh cheese for mild savory notes
• Lime wedges (optional): Extra citrus punch

For the Chipotle Lime Dressing

• Olive oil: Smooth base for the dressing Use extra virgin for the best flavor
• Fresh lime juice: Brings zingy brightness Freshly squeezed for best results
• Honey or agave: Natural sweetness to balance the lime Pick local honey or agave for a vegan version
• Sea salt: Enhances every flavor
• Ground coriander: Earthy herbal undertone Fragrant when fresh
• Chipotle powder: Smoky spicy depth Start with less then add to taste

Step-by-Step Instructions

Preheat Grill:

Get your grill hot and steady at medium high this ensures a good char without burning the veggies or protein

Grill Chicken or Tofu:

Cook the marinated chipotle chicken or tofu until fully cooked and nicely charred on the outside Let rest a few minutes before slicing to keep everything juicy

Prepare Veggies for Grilling:

Brush corn red bell pepper halves and whole scallions with olive oil so they do not stick and get that irresistible smoky flavor

Grill Veggies:

Place corn peppers and scallions directly on the grill turning occasionally Grill until everything has rich grill marks and is tender Corn will take about 8 minutes peppers and scallions may be ready a bit sooner

Slice and Prep Components:

Cut corn kernels off the cob slice bell peppers and avocado and halve the cherry tomatoes Set ingredients aside in separate piles for easy salad assembly

Whisk Dressing:

Combine olive oil lime juice honey or agave salt coriander and chipotle powder in a small bowl Whisk until well blended Taste and add more lime or chipotle if you like it zestier or spicier

Assemble Salad Bowls:

Layer a scoop of quinoa and a handful of arugula in each bowl Arrange sliced chicken or tofu grilled veggies avocado and tomatoes neatly on top Sprinkle with salt and pepper especially on the avocado corn and tomatoes

Finish and Garnish:

Scatter cilantro over the salads and add a sprinkle of queso fresco and lime wedges if you want Drizzle chipotle lime dressing over everything Serve right away or pack up for later

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Grilled corn is one of my favorite summer treats and it takes this salad to the next level The charred bits combined with creamy avocado remind me of family barbecues when I was a kid when we all gathered outside and everyone wanted the first taste of just grilled corn

Storage Tips

Store the salad components separately in airtight containers for maximum freshness Assembled salads keep well in the fridge for up to two days but wait to add avocado and dressing until right before eating to prevent browning and sogginess If using tofu it holds up especially well in storage for make-ahead lunches

Ingredient Substitutions

Swap out quinoa for brown rice couscous or even chopped romaine if you want more crunch For a different protein try grilled shrimp seasoned with chipotle powder or use chickpeas for a protein bump without grilling Instead of arugula baby spinach or any crisp green works beautifully

Serving Suggestions

This salad can be enjoyed as a main for lunch or dinner or as a vibrant side at your next barbecue Add tortilla chips on the side or scoop it into a big platter family style Top with extra lime wedges and a sprinkle of hot sauce if you crave more heat

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Cultural and Historical Context

Chipotle peppers give this salad its signature smoky flavor a staple in Mexican cuisine and centuries old in Mesoamerica Using fresh corn grilled on fire also echoes Mexican street food influences while arugula and quinoa make it a modern fusion dish perfect for any table

Recipe FAQs

→ Can I use tofu instead of chicken?

Yes, Mexican-spiced tofu is a delicious substitute for the chicken. Simply bake until crisp and add to your bowl.

→ How do I prepare the chipotle lime dressing?

Whisk olive oil, lime juice, honey (or agave), ground chipotle, coriander, and salt until smooth. Adjust chipotle for heat.

→ What other greens work instead of arugula?

Baby spinach, mixed lettuces, or even kale will pair well with the grilled components and avocado.

→ Is this dish good for meal prep?

Absolutely! Assemble ingredients in advance and store the dressing separately to maintain freshness until serving.

→ Can I grill the vegetables without an outdoor grill?

A grill pan or broiler in your oven works well for charring the corn, peppers, and scallions indoors.