Chipotle Lime Grilled Chicken Salad

Chipotle Lime Grilled Chicken Salad

Julia

This Chipotle Lime Grilled Chicken Salad brings together the bold, smoky flavors of chipotle peppers with the bright acidity of fresh lime to create a dinner salad that's anything but boring. Tender chicken breasts are marinated in a zesty chipotle-lime mixture, then grilled to perfection, resulting in juicy meat with beautiful char marks and layers of complex flavor. The smokiness of the chipotle perfectly complements the creamy richness of ripe avocado, while crisp mixed greens provide the perfect fresh foundation.

Inspired by Mexican and Southwestern cuisine, this salad transforms simple ingredients into a restaurant-quality meal that's completely gluten-free. The marinade does double duty—first infusing the chicken with flavor, then being transformed into a tangy dressing that ties all the components together. Each bite offers a perfect balance of protein, healthy fats, and fresh vegetables, making it as nutritious as it is delicious.

What makes this salad truly special is its versatility and convenience. The chicken can be grilled ahead of time and served warm or cold, making it ideal for meal prep or entertaining. The combination of textures—from the tender grilled chicken to the creamy avocado and crunchy vegetables—creates a satisfying eating experience that will leave you feeling nourished and energized. Whether you're following a gluten-free diet or simply looking for a healthier dinner option, this salad delivers on both flavor and nutrition without any compromise.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes
None servings
485 calories
Fat 28.00g
Carbs 22.00g
Protein 38.00g

Ingredients

1.5 lbsboneless, skinless chicken breasts, pounded to even thickness
2 wholechipotle peppers in adobo sauce, minced
1 tbspadobo sauce from can
1/4 cupfresh lime juice, about 2 limes
1/3 cupolive oil, divided
3 clovesgarlic, minced
1 tbsphoney
1 tspground cumin
1 tspsalt, divided
1/2 tspblack pepper
8 cupsmixed salad greens, washed and dried
2 wholeripe avocados, sliced
2 cupscherry tomatoes, halved
1/2 wholered onion, thinly sliced
1 cupcorn kernels, fresh or frozen and thawed (optional)
1/4 cupfresh cilantro, chopped (optional)
4 wholelime wedges, for serving (optional)

Equipment

Cutting board
Whisk
tongs
medium mixing bowl
meat thermometer
sharp knife
grill or grill pan
meat mallet
large zip-top bag or shallow dish
large serving plates or bowls

Clean Eating

Exemplifies clean eating with whole, minimally processed ingredients like fresh chicken, vegetables, and homemade marinade, avoiding refined sugars, artificial additives, and processed foods.

Gluten-Free Diet

This salad is naturally gluten-free, using whole food ingredients like chicken, vegetables, and avocado without any wheat, barley, or gluten-containing grains. The recipe specifically highlights its gluten-free status in the description.

Low-Carb Diet

Ideal for low-carb diets with only 8-10g net carbs per serving, featuring lean protein, healthy fats from avocado, and low-carb vegetables without any high-carb ingredients like grains or starchy foods.

Paleo Diet

Perfect for Paleo with grass-fed chicken, fresh vegetables, avocado, and olive oil, while avoiding all grains, legumes, and dairy. The recipe focuses on whole, unprocessed ingredients that align perfectly with hunter-gatherer dietary principles.

Primal Diet

Perfectly aligned with Primal Diet principles, using grass-fed chicken, non-starchy vegetables, avocado, and olive oil while excluding grains, legumes, and processed ingredients.

Instructions

1

In a medium bowl, whisk together the minced chipotle peppers, adobo sauce, lime juice, 1/4 cup olive oil, minced garlic, honey, cumin, 1/2 teaspoon salt, and black pepper until well combined.

2 min
2

Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for the dressing. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 15 minutes or up to 4 hours.

2 min
3

While the chicken marinates, add the remaining 1 tablespoon of olive oil to the reserved marinade and whisk to create the dressing. Season with additional salt to taste if needed. Set aside in the refrigerator.

1 min
4

Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

5 min
5

Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Season the chicken with the remaining 1/2 teaspoon salt.

1 min
6
7 min

Place the chicken breasts on the preheated grill. Close the lid and cook for 6-7 minutes without moving them, allowing nice grill marks to form.

7
7 min

Flip the chicken breasts using tongs and continue grilling for another 6-7 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part.

8

Remove the chicken from the grill and let it rest on a cutting board for 3-5 minutes to allow the juices to redistribute.

5 min
9

While the chicken rests, divide the mixed greens among 4 large serving plates or bowls.

1 min
10

Arrange the sliced avocado, halved cherry tomatoes, sliced red onion, and corn (if using) over the greens on each plate.

2 min
11

Slice the rested chicken breasts into 1/2-inch thick slices.

2 min
12

Arrange the sliced chicken on top of each salad, fanning it out attractively.

1 min
13

Drizzle the reserved chipotle-lime dressing over each salad. Garnish with fresh cilantro if desired and serve with lime wedges on the side.

1 min

Frequently Asked Questions