Southwest Chipotle Chicken Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.

Step 2

Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.

Step 3

Chop lettuce and cilantro, Slice avocado, and Dice bell pepper, tomato, red onion then set aside in a bowl.

Step 4

In a small pan cook chicken, then heat the olive oil over medium heat, add the corn and cumin, and cook for 5 minutes. Allow to cool down.

Step 5

Whisk together the yogurt, maple syrup, chipotle in adobo, lime juice, and sea salt flakes. This is your Chipotle Dressing.

Step 6

In a large salad bowl, combine the lettuce, black beans, corn, quinoa, tomatoes, bell pepper, avocado, pickled onions, cilantro, and pecans. When ready to serve, drizzle with the Chipotle Dressing, and adjust salt to taste. Enjoy!