Description
A vibrant main dish salad blending tender chicken, smoky southwest flavors, and a zesty chipotle-lime dressing. Loaded with crispy greens, roasted corn, black beans, and creamy avocado for a satisfyingly bold, balanced meal ready in 40 minutes.
Ingredients
5 oz spring greens, chopped
4 cups cooked chicken, cubed
1 can black beans, drained and rinsed
1 can whole corn kernels, drained
1 cup cherry tomatoes, halved
1 large avocado, diced
⅔ cup red onion, thinly sliced
¾ cup shredded cheddar cheese
⅔ cup fresh cilantro, chopped
½ cup plain Greek yogurt
3 Tbsp avocado oil
1 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 Tbsp pure maple syrup
2–5 chipotle chilis in adobo sauce
1 garlic clove, minced
½ tsp sea salt
¼ tsp black pepper
Instructions
Combine spring greens, chicken, black beans, corn, cherry tomatoes, red onion, cheddar cheese, and cilantro in a large bowl
In a separate small bowl, whisk Greek yogurt, avocado oil, rice vinegar, lime juice, maple syrup, chipotle chilis, garlic, salt, and pepper to make dressing
Toss greens mixture with dressing until coated
Just before serving, fold in diced avocado
Transfer to serving plates and garnish with additional cilantro or lime wedges if desired
Notes
Use rotisserie chicken for convenience
Let sliced onion sit 5 minutes to mellow rawness
Add avocado last to prevent browning
Substitute cilantro with parsley if unavailable
Store leftovers in airtight containers (without dressing) up to 2 days
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 67g
- Cholesterol: 120mg