Chipotle-Rubbed Chicken Salad
with Pico de Gallo and Avocado
Chipotle-Rubbed Chicken Salad
Smoky chipotle-spiced chicken tops a fresh salad with zesty pico de gallo and creamy avocado for a bold, satisfying lunch or light dinner.
Ingredients
For 2 servings
- 1 unit Avocado
- 1 box Black Beans
- 12 ounce Chicken Breasts
- 3.5 ounce Chipotles in Adobo
- 1 teaspoon Dried Oregano
- 4 ounce Grape Tomatoes
- 1 unit Jalapeño
- 1 unit Lime
- 1 unit Red Onion
- 1 unit Romaine Lettuce
- 2 unit Scallions
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time30m
Calories640
Protein57g
Carbs49g
Fat22g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumDietitian WinSpicy
⚠️Allergens:
🌱SoySwaps and substitutions
For soy-free needs, use a soy-free chipotle seasoning or mild chili blend in place of any sauce containing soy. For a lower-spice version, swap the chipotle element and jalapeño for smoked paprika and extra tomato to keep the flavor bright.
What to serve with it
Serve it with warm corn tortillas, cilantro-lime rice, or a simple bowl of tortilla chips for extra crunch. A cooling slaw, extra lime wedges, or a light fruit salad helps balance the smoky heat.
You might also like
Peppercorn Steak
30 min570 cal
Curried Jamaican Beef & Collard Greens
30 min601 cal
Seared Serrano Steak
40 min497 cal
Italian-Spiced Chicken with Tomato Rice and Roasted Green Beans
35 min467 cal
Thai Beef Stir-Fry
30 min650 cal
Roasted Salmon
35 min633 cal
Roman Chicken
30 min589 cal
Skillet Chicken Paprikash
30 min507 cal