Chopped Chipotle Chicken Salad

Name: Chopped Chipotle Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 1/2 lbs chicken thighs, boneless skinless trimmed of excess fat; 2 tbsp olive oil; 2 tbsp lime juice (about 1 lime); 1 tsp oregano; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp pepper; 1 cup homemade mayo; 3 garlic cloves, peeled; 1/2 cup cilantro, roughly chopped; 1 tsp kosher salt; 1/2 tsp pepper; 1/4 cup chipotle hot sauce, siete foods brand; 1 tsp chipotle chili powder; 3 tbsp lime juice; 2 corn cobs, kernels removed; 1 tbsp lime juice; 8 cups green leaf lettuce, roughly chopped; 1 cup tomatoes, diced; 1/2 cup red onion, halved and thinly sliced; 1 avocado, diced

5 steps

Prep:15minCook:25min

Updated at: Thu, 17 Aug 2023 03:42:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories759.2 kcal (38%)

Total Fat70.1 g (100%)

Carbs19.2 g (7%)

Sugars3.4 g (4%)

Protein19.7 g (39%)

Sodium1104.6 mg (55%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

MARINATE THE CHICKEN:

Step 1

In a large bowl, combine the chicken, olive oil, lime juice, oregano, cumin, smoked paprika, salt, and pepper. Toss to coat the chicken evenly. Set aside to let the chicken marinate while you prepare the dressing. (The chicken can marinate up to 24 hours, covered in the fridge.)

MAKE THE CHIPOTLE DRESSING:

Step 2

In a blender, combine the mayo, garlic, cilantro, salt, pepper, hot sauce, chipotle chili powder, and lime juice. Blend until smooth and set aside.

COOK THE CHICKEN:

Step 3

Heat a large skillet, preferably cast-iron, over medium-high heat. When hot, shake the excess marinade from the chicken, lay the chicken in the skillet, and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer the cooked chicken to a cutting board.

COOK THE CORN:

Step 4

Reduce the heat under the skillet to medium. Add the corn kernels to the skillet, then add the lime juice to deglaze the pan and pick up the flavor from the chicken. Cook, stirring occasionally, until the kernels are tender and the corn is lightly charred, 8 to 10 minutes. Remove from the heat and let cool.

MAKE THE SALAD:

Step 5

In a large bowl, combine the romaine, corn, tomatoes, and onion. Cut the chicken into bite-size pieces and add to the salad. Drizzle in your desired amount of dressing and toss until well coated. Add the avocado and gently toss to combine.