Chipotle Grilled Chicken Salad

Take a cue from south of the border for a grilled main-dish salad.


4 servings (1 1/2 cups bean mixture and 1 chicken breast each)


4 boneless skinless chicken breasts
3/4 cup bottled chipotle marinade
1/2 cup Old El Paso® Thick 'n 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 (15 ounce) can black beans, drained, rinsed


In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.

Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170°F/77°C). Let stand 5 minutes; cut into 1/2-inch strips.

In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.

Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.

Estimated Time

Preparation Time: 30 minutes
Grill Time: 12 minutes
Standing Time: 5 minutes

Additional Information

Add chopped tomatoes or chopped avocado for more veggies.

Nutritional Information

1 Serving: Calories 420 (Calories from Fat 110); Total Fat 12 g (Saturated Fat 2 g, Trans Fat 0 g); Cholesterol 75 mg; Sodium 780 mg; Total Carbohydrate 43 g (Dietary Fiber 12 g, Sugars 4 g); Protein 36 g. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Lean Meat Carbohydrate Choices: 3

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