Chipotle Chicken Salad

Sweet and spicy

Summertime is almost here. The weather is finally warming up and that has me in the mood for light and fresh food when I’m creating my meal prep menus for the week.

This salad is a perfect balance of sweet and spicy. It’s mixed greens, sweet strawberries, creamy avocado, and spicy chicken.

The dressing in this case is mayonnaise-based. I used a combo of mayo, honey, lime juice, and a little sauce from chilies in adobo. It also adds a nice creamy element. If you’re not into mayo, it could be swapped for avocado instead.


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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 2 lunches

Equipment

  • Mini food processor

Ingredients
  

For the Chicken

  • 1 1/2 lbs Chicken Thighs
  • 1 tsp Chipotle Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbsp Avocado Oil

For the Salad

  • 3 cups Mixed Greens
  • 1/2 cup Strawberries quartered
  • 1 cup Sweet Corn prepared to package instructions and cooled, if using frozen
  • 2 Green Onions sliced
  • 1 Avocado diced

For the Dressing

  • 1/2 cup Mayonnaise or 1 ripe avocado
  • 1 tbsp Honey
  • 1 tbsp Lime Juice
  • 1 tbsp Adobo Sauce from chilies in adobo

Instructions
 

For the Chicken

  • Combine the spices in a small bowl and generously coat the chicken pieces.
  • In a pan, heat the avocado oil over medium-high heat. Brown the chicken, about three to four minutes per side.
  • Reduce the heat to low and cover the pan. Allow the chicken to cook through, about 30 minutes for bone in pieces.
  • Once cooked, set the chicken aside and allow to cool.

For the Salads

  • To assemble the salads, divide the salad ingredients evenly between two meal prep containers.
  • Dice the chicken and add to the salad.
  • Refrigerate until ready to eat. Keep the dressing on the side to avoid the mixed greens getting soggy.

For the Dressing

  • Add the dressing ingredients to a mini food processor and proces until combined.
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