Chipotle Grilled Chicken Salad
Ingredients
The salad
-
2
pieces
Mexican Grilled Chipotle Chicken (or Mexican Tofu)
-
1
ear
corn, shucked
-
1
red bell pepper
halved and seeded
-
4–6
pieces
scallions, whole
-
to taste
none
olive oil for brushing
-
1–1½
cups
cooked quinoa
-
2–3
cups
arugula (or other baby green)
-
1
piece
avocado, sliced
-
handful
none
cherry tomatoes, halved
-
¼
cup
cilantro leaves
-
to taste
none
salt and pepper
-
optional
none
queso fresco cheese, lime wedges
Chipotle Lime Dressing
-
4
tablespoons
olive oil
-
3
tablespoons
lime juice
-
1
tablespoon
honey or agave
-
½
teaspoon
salt
-
½
teaspoon
coriander
-
¼–½
teaspoon
ground chipotle powder
Instructions
- Preheat the grill to medium-high.
- Grill the chicken according to directions.
- Brush the red bell pepper halves, corn, and scallions with olive oil and grill until tender, about 5-8 minutes.
- Cut the kernels off the corn, slice the bell pepper, slice the avocado, and halve the cherry tomatoes.
- Slice the chicken if using.
- Make the dressing by whisking all ingredients together in a small bowl.
- Assemble the bowls by layering quinoa and arugula, then arranging the grilled chicken or tofu, corn, peppers, avocado, and tomatoes.
- Sprinkle with salt and pepper, top with cilantro and any other garnishes.
- Spoon the Chipotle Lime dressing over the top and serve immediately or pack for later.
Nutrition Facts (estimated)
Servings
2
Calories
638
Total fat
37g
Total carbohydrates
47.7g
Total protein
36.5g
Sodium
805.8mg
Cholesterol
136.6mg
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