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southwest chipotle chicken salad on a white plate with two forks and cherry tomatoes sprinkled around the plate
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5 from 2 votes

Chipotle Chicken Salad

This EASY Chipotle Chicken Salad has a dressing that whips up in less than 5 minutes, is hearty, healthy (shhhh, I won't tell anyone) and will satisfy the grumpiest of meat and potatoes people. Trust me, I know, I live with a house full.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: main
Cuisine: American
Keyword: chipotle chicken salad
Servings: 4 servings
Calories: 236kcal
Author: Loaves and Dishes
Cost: $10


  • cutting board
  • knife
  • Frying Pan
  • Stove
  • measuring cups and spoons
  • whisk
  • serving platter


For the Dressing

  • 1/3 cup chopped cilantro
  • 2/3 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 Chicken

  • 2 tbs olive oil
  • Salt and Pepper to Taste
  • 2 cups chopped roasted boneless chicken breasts 2 breasts

For the Salad

  • 4 cups fresh lettuce – any type
  • 1 cup cherry tomatoes cut in quarters
  • ½ cup diced and peeled avocados
  • 1/3 cup thinly sliced onions
  • 1 can black beans- rinsed and drained
  • 1 can whole kernel corn – rinsed and drained
  • Salt and pepper to taste


For the Dressing

  • Mix the dressing ingredients together in a medium bowl with a whisk. Allow to sit out on the counter at room temp until the rest of the salad is ready. This allows time for the flavors to meld. If not using immediately, place in the fridge.

For the Chicken

  • 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.
  • While chicken is cooking, mix salad ingredients together in a bowl.

For the Salad

  • Cut the veggies and toss together in a large salad bowl or on a platter.
  • When chicken is done (juices run clear and the meat is no longer pink in the center), assemble the salad. Salad topped with chicken – Pour dressing over the top or serve on the side.



  • If you do not like cilantro, just leave it off or serve on the side. 
  • Plain yogurt or sour cream is acceptable substitution for the greek yogurt. 
  • Chipotle Chilis in Adobo sauce can be found in the international section of the grocery and come in a small can (they are powerful, be careful). 
  • Bottled lime juice works as well as fresh.
  • Use any cut of chicken or even a shredded rotisserie chicken. For a situation where you have no other choice, canned chicken will work too. No need to cook it first. 
  • Any type of lettuce or tomato will work. 
  • Purple onions look the prettiest, but any kind will work. 
  • Really, just about any veggies will work on this salad, but the corn and beans do add a lot of heartiness and help to fill you up. 
  • If you like the dressing more spicy, add more adobo sauce from the can. 
  • Serve with lime wedges for an added twist. 


Calories: 236kcal | Carbohydrates: 10g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 316mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1179IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg