Description
A vibrant and flavorful Chipotle Ranch Chicken Salad featuring grilled chicken marinated in a smoky, tangy chipotle lime dressing, served over fresh salad greens, corn, avocado, and tomatoes. Perfect for a healthy, satisfying meal that’s quick to prepare and packed with bold southwestern flavors.
Ingredients
Scale
For the Chicken and Marinade
- 2 chicken breasts
- 1/4 cup olive oil
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- 2 tablespoons adobo sauce
- Salt & pepper to taste
For the Salad
- 5 ounces salad greens and/or spinach (or one head of butter leaf lettuce)
- 1 cob corn
- 2 scallions, green parts, chopped
- 1 avocado, sliced
- Little tomatoes, multi-colored (amount to preference)
- Chipotle lime ranch dressing, to taste (homemade or store-bought)
Instructions
- Prepare the Chicken: Butterfly each chicken breast by slicing lengthwise, then cut each piece in half to create four thinner cutlets for even cooking and better marinade absorption.
- Marinate the Chicken: Combine the chicken pieces with olive oil, lime juice, garlic powder, honey, adobo sauce, salt, and pepper in a large ZipLoc bag. Seal and mix to coat evenly. Refrigerate for at least 30 minutes and up to 2 hours for best flavor.
- Prepare the Dressing: While the chicken marinates, prepare the chipotle lime ranch dressing according to your favorite recipe and keep it chilled until ready to use.
- Preheat the Grill: Heat your BBQ or grill to medium-high heat to ensure a nice char on the chicken and corn.
- Prepare Salad Ingredients: While the grill heats, wash and prepare salad greens, chop scallions, slice avocado, and halve or quarter the tomatoes. Place all salad veggies into a large bowl.
- Grill the Corn: Place the whole corn cob on the grill and cook for 10-12 minutes in total, turning occasionally until tender and slightly charred. Allow it to cool slightly, then carefully slice the kernels off the cob with a knife.
- Grill the Chicken: Grill the marinated chicken pieces for approximately 5 minutes per side or until fully cooked through, with no pink remaining. You can grill the corn and chicken simultaneously if space allows.
- Toss the Salad: Combine the salad ingredients with the chipotle lime ranch dressing and toss gently to combine all flavors.
- Serve: Slice the grilled chicken into strips and either mix it into the dressed salad or place the chicken pieces on top of individual salad servings. Serve immediately for the freshest taste.
Notes
- Marinating the chicken longer (up to 2 hours) enhances the smoky chipotle flavor.
- If you don’t have a grill, you can cook the chicken and corn on a stovetop grill pan or roast the corn in the oven.
- Use a sharp knife to cut kernels off the corn cob to avoid loss of kernels.
- The chipotle lime ranch dressing can be made ahead and stored refrigerated for up to a week.
- This salad is excellent served with warm tortillas or as a filling for wraps.
