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Chipotle Grilled Chicken Salad
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Prep Time:
30 minutes
Total Time:
50 minutes
Create a vibrant grilled southwestern salad bursting with bold flavors.
Ingredients:
  • 4 boneless skinless chicken breasts
  • 3/4 cup bottled chipotle marinade
  • 1/2 cup thick & chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons bottled chipotle marinade
  • 2 tablespoons olive oil
  • Grated peel of 1 medium lime (2 teaspoons)
  • Juice of 1 medium lime (almost 1/3 cup)
  • 4 cups torn romaine lettuce
  • 1 cup frozen corn, cooked, cooled
  • 1/2 cup chopped red bell pepper
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
Instructions:
  • Place chicken in a large nonmetal dish or resealable food-storage plastic bag. Add 3/4 cup chipotle marinade, ensuring the chicken is coated well. Cover the dish or seal the bag and refrigerate for at least 20 minutes or up to 2 hours to marinate.
  • Preheat gas or charcoal grill. Take chicken out from marinade and discard the marinade. Place chicken on the grill over medium heat, cover, and cook for 10 to 12 minutes, flipping halfway through, until chicken is tender and juices run clear when the thickest part is cut (170°F). Allow the chicken to rest for 5 minutes before slicing into 1/2-inch strips.
  • Combine salsa, cilantro, 2 tablespoons chipotle marinade, oil, lime zest, and lime juice in a small bowl. In a large bowl, mix lettuce, corn, bell pepper, and beans; toss with salsa mixture.
  • Transfer the flavorful bean mixture onto 4 plates, then place the seasoned chicken on top. Add a dollop of sour cream if desired.

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