Grilled Chipotle Chicken Tortilla Salad
Ingredients
The Chicken
-
1
pound
boneless chicken breast or thighs or tempeh
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
chili powder
-
½
teaspoon
sea salt
The Dressing
-
¼
cup
red wine vinegar
-
¼
cup
olive oil
-
4
cloves
garlic, minced
-
1
chipotle pepper
in adobo sauce
-
1
teaspoon
adobo sauce
-
½
avocado
peeled, pitted and diced
-
¼
red onion
coarsely chopped
The Tortillas
-
6
corn tortillas
-
olive oil
spray
The Salad
-
6
cups
mixed greens
-
1
red onion
sliced thin
-
½
avocado
diced
-
½
cup
cherry tomatoes, halved
-
1 ½
cups
black beans, drained and rinsed
-
1
cup
organic corn, thawed
-
4
ounces
shredded cheddar cheese (optional)
Instructions
- If using chia gel in dressing, combine chia seeds and water, stir well and set aside.
- Heat a grill pan to medium-high and combine spices in a bowl.
- Coat chicken with spices and grill until cooked through, then slice into thin strips.
- Preheat oven to 350 degrees, cut tortillas into thin strips, spray with olive oil, and bake for about 10 minutes, turning halfway through.
- Make the dressing by combining onion, garlic, adobo sauce, vinegar, and avocado in a food processor, adding oil in a steady stream.
- In a large bowl, combine lettuce, onion, avocado, tomatoes, black beans, corn, and cheese, then add chicken and toss with dressing.
Nutrition Facts (estimated)
Servings
6
Calories
459
Total fat
23g
Total carbohydrates
35g
Total protein
28g
Sodium
436mg
Cholesterol
68mg
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