Chipotle Grilled Chicken Salad Recipe
Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.
How to Make the Best Chipotle Grilled Chicken Salad
This Chipotle Grilled Chicken Salad is a vibrant, flavor-packed bowl that brings together smoky grilled chicken, charred vegetables, and a zesty chipotle lime dressing. It’s the perfect balance of healthy ingredients and bold Mexican-inspired flavors that will satisfy your cravings without weighing you down.
What makes this salad truly special is the combination of textures and tastes—tender grilled chicken paired with sweet charred corn, smoky bell peppers, creamy avocado, and peppery arugula. The homemade chipotle lime dressing ties everything together with its bright citrus notes and subtle smoky heat. Served over a bed of fluffy quinoa, this salad is hearty enough to be a complete meal.
Whether you’re meal prepping for the week or looking for an impressive yet easy dinner option, this grilled chicken salad delivers on all fronts. It’s equally delicious served warm right off the grill or packed cold for lunch the next day. Don’t skip the fresh cilantro and a squeeze of lime—they really make the flavors pop.
Chipotle Grilled Chicken Salad
Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.
Ingredients
Salad
Chipotle Lime Dressing
Instructions
Grill the Ingredients
- Pre-heat grill to medium high.
- Grill the chicken according to your preferred recipe.
- Brush the red bell pepper halves, ear of corn and scallions with olive oil and grill until tender and grill marks appear, about 5-8 minutes.
- Cut the kernels off the corn, slice the bell pepper, slice the avocado, and cut the cherry tomatoes in half.
- Slice the chicken.
Make the Dressing
- Whisk together the olive oil, lime juice, honey, salt, coriander, and chipotle powder in a small bowl until combined.
Assemble the Salad
- Divide and layer the quinoa and arugula between two bowls.
- Arrange the grilled chicken, grilled corn, grilled peppers, sliced avocado and tomatoes around the bowl.
- Sprinkle with salt and pepper, especially over the avocado, corn and tomatoes.
- Top with cilantro and any optional garnishes like queso fresco or lime wedges.
- Spoon the Chipotle Lime dressing over top and serve immediately, or pack for a delicious meal on the go.
Notes
- Substitute Mexican Tofu for the chicken for a delicious vegan version.
- If you prefer less sweetness in the dressing, reduce lime juice to 2 tablespoons and omit the honey.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
