Southwest Chipotle Chicken Salad
Prep time
Cook time
Total time
Serves: 4
  • For the sauce
  • ⅓ cup chopped cilantro
  • ⅔ cup greek plain yogurt (or sour cream)
  • 1 tbs minced chipotle chilis (canned in adobo sauce)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 tsp fresh lime juice
  • ¼ tsp salt
  • For the salad
  • 2 cups chopped roasted boneless chicken breasts (2 breasts)
  • Salt and pepper to taste
  • 2 tbs olive oil
  • 4 cups fresh lettuce – any type
  • 1 cup cherry tomatoes cut in quarters
  • ½ cup diced and peeled avocados
  • ⅓ cup thinly sliced onions
  • 1 can black beans- rinsed and drained
  • 1 can whole kernel corn – rinsed and drained
  1. Mix ingredients for the sauce together.
  2. Heat 2 tbs of olive oil in a frying pan over medium heat. Season the chicken breast with salt and pepper. Cook the chicken breast in the frying pan – about 3-5 minutes per side.
  3. While chicken is cooking, mix salad ingredients together in a bowl.
  4. When chicken is done (juices run clear and the meat is no longer pink in the center), assemble the salad. Salad topped with chicken – dress with sauce.
Recipe by Loaves and Dishes at