CHIPOTLE GRILLED CHICKEN SALAD😍

Cooking in the summer is all about spending less time in the kitchen and more time enjoying the outdoors. This chipotle inspired salad dressing doubles as a flavorful marinade for your chicken, ensuring an easy and simple meal that’s ready in 15 minutes but packs on the flavor. Make a double batch of the salad dressing for easy meals all week long!

Serves 2.

Ingredients:

For the Grilled Chicken Salad:

• 4 boneless skinless chicken thighs

• Romaine lettuce

• Toppings: black beans, corn, shredded cheese, avocado, pico de gallo, etc.

• Salt to taste

For the Chipotle Inspired Salad Dressing:

• ¼ cup red wine vinegar

• 2 tbsps honey

• Juice from 1 lime

• ⅓ cup avocado or olive oil 

• ½ tsp dried oregano

• 2 chipotle peppers in adobo or 2 tbsps of the sauce from the can

• 1 garlic clove

• Salt to taste

Directions:

For the Grilled Chicken Salad w/ Chipotle Style Dressing:

• Add all salad dressing ingredients to a blender and blend until smooth and emulsified. If you don’t have a blender, use the chipotle adobo sauce and grate the garlic clove and whisk in a bowl until emulsified and the ingredients have combined.

• Season the chicken with salt and pepper and add to a ziplock or bowl with half the salad dressing. Let marinate 20-30 minutes at room temperature or for 4 hours or overnight in the fridge (just be sure to take the chicken out of the fridge 20-30 minutes before cooking to let it come to room temperature).

• For grilled chicken: preheat your grill to medium high heat for at least 5 minutes. Once the grates are hot, spray or rub with avocado oil to season the grates. Allow any excess marinade to drip off the chicken and add to the grill. Cook for 4 minutes per side with the lid closed. The chicken should release easily from the grates when flipping, if not wait 1 more minute before flipping. Let rest for 5 minutes before chopping into bite sized pieces.

• For stovetop chicken: preheat a cast iron skillet on medium high heat, then add in 1 tbsp avocado oil. Once piping hot, add in your chicken and let it sear for 4-5 minutes or until you develop nice coloring on one side. Flip and reduce the heat to medium, and cook for 3-4 more minutes or until cooked through. Let the chicken rest for 5 minutes before chopping into bite sized pieces.

• Assemble your salad by tossing the lettuce with some of the salad dressing and topping with your preferred toppings. Add the chicken to your salad bowls and enjoy!

• Tip for meal prep: keep the dressing and the chicken separate from the salad and salad toppings. Just before serving, reheat the chicken with 1 tbsp of liquid to prevent drying out and toss the salad with the dressing. Enjoy!