Chipotle Grilled Chicken Salad (Printable Version)
Grilled chicken, corn, peppers, and arugula with chipotle lime dressing for a vibrant, hearty dish.
# Ingredients:
→ Main Components
01 -
2 pieces Mexican-style chipotle-grilled chicken breast or thigh (substitute with Mexican tofu for vegan option)
02 -
1 ear corn, shucked
03 -
1 red bell pepper, halved and seeded
04 -
4 to 6 whole scallions
05 -
Olive oil, for brushing vegetables
06 -
1 to 1.5 cups cooked quinoa
07 -
2 to 3 cups fresh arugula or mixed baby greens
08 -
1 ripe avocado, sliced
09 -
Handful cherry tomatoes, halved
10 -
0.25 cup fresh cilantro leaves
11 -
Salt and black pepper, to taste
12 -
Queso fresco cheese, optional garnish
13 -
Lime wedges, optional garnish
→ Chipotle Lime Dressing
14 -
4 tablespoons extra virgin olive oil
15 -
3 tablespoons freshly squeezed lime juice
16 -
1 tablespoon honey or agave syrup (for vegan, use agave)
17 -
0.5 teaspoon fine sea salt
18 -
0.5 teaspoon ground coriander
19 -
0.25 to 0.5 teaspoon ground chipotle powder, to taste
# Steps:
01 -
Preheat the grill to medium-high heat.
02 -
Brush red bell pepper halves, corn, and scallions lightly with olive oil. Grill each until tender and grill marks form, about 5 to 8 minutes, rotating as needed.
03 -
Grill the chipotle-marinated chicken until fully cooked and charred, following preferred method. For vegan adaptation, bake or grill the prepared Mexican tofu according to individual recipe instructions.
04 -
Remove vegetables from the grill. Cut corn kernels off the cob, slice grilled bell pepper, and halve cherry tomatoes. Slice avocado and, if using chicken, cut into strips.
05 -
In a small bowl, combine olive oil, lime juice, honey or agave, salt, coriander, and chipotle powder. Whisk thoroughly to emulsify.
06 -
Divide cooked quinoa and arugula between bowls. Arrange grilled chicken or tofu, grilled corn, bell pepper slices, avocado, and halved tomatoes around the bowl. Season with salt and black pepper as needed.
07 -
Top with fresh cilantro, queso fresco, and lime wedges if desired. Spoon chipotle lime dressing over each bowl, adding to taste.
08 -
Serve immediately or pack the salad for takeaway, keeping dressing separate if preparing in advance.
# Notes:
01 -
For meal prep, store dressing separately and combine with salad components just prior to serving to maintain optimal texture and freshness.