Chipotle Chicken Burrito Salad
Here’s a delicious and super flavorful meal that is also healthy for you! Chipotle Chicken Burrito Salad is low carb, low fat, and rich in taste! The chipotle seasoning mix gives a nice little kick of heat which is cut by the avocado dressing and the other ingredients. This is definitely a meal you can make as a take along salad bowl for lunch. You’ll love this so much you’ll take this to work all the time! Give it a try today!
30 Minute Meal!!!
With only a handful of ingredients, this is so quick to throw together. Most of your time spent is cutting the veggies for the salad.
This Chipotle Chicken Burrito Salad is a super easy and amazingly delicious meal that your family will love! Yes, it does have a nice kick to it, but you hardly notice it with the creamy Avocado Crema Dressing on top.
How to Prepare the Chipotle Chicken Burrito Salad
The first thing I do is get the chicken and the spice mix ready. As soon as I get the chicken on the stove, I start making the avocado crema which only takes 5 minutes. By that time I’m turning the chicken. Then I start chopping the lettuce, onions, and tomatoes.
Cooking the Chipotle Chicken
While cooking the chicken is really straightforward, there are a couple out of the ordinary steps you need to take. Most often, you can simply put all your seasonings on the chicken and just cook it on each side until it’s done. However, the chipotle powder likes to burn. And when it burns, the smoke is so pungent you can’t breath. Trust me, I found out the hard way . . . much to my wife’s displeasure I must say.
So what I do is I cook the one side. When I flip it over, I coat the cooked side that is now facing up with the Chipotle Spice Mix. After letting the chicken cook on this side for about 5 minutes, I flip it to sear the Chipotle Spice Mix into the chicken breast.
I now add some of the Chipotle Spice Mix to the side that is now facing up. I flip it again to sear the spice mix into this side as well. All in all, I have each side with the spice mix searing for only about 30 seconds on each side.
So you wide up having each side of the chicken pieces on the skillet twice. So it’s like cook, cook, sear, sear.
Cooking Instructions for the Chipotle Chicken
- Cut each chicken breast in half lengthwise so you are left with 2 relatively equal pieces for each breast. Add lime juice to both sides of each piece and season each side with salt and pepper.
- Heat the olive oil in a medium to large skillet over medium-high heat. Place the chicken in the skillet. You might need to work in batches. Cook the chicken on one side for about 5 minutes.
- When you turn the pieces over, sprinkle some of the chipotle spice mix on the cooked side now facing up. Cook this side for about 5 minutes.
- Turn the chicken pieces over again and follow the same process of adding chipotle spice mix to the chicken pieces.
- As soon as you finish adding the lime juice and spice mix, turn the pieces over again for about 30 seconds just to sear the spice mix.
- Set the pieces on a plate to rest while you build your salad.
Building the Burrito Salad
1. Place some Romaine lettuce in a bowl or on a plate. Add some corn, black beans, tomatoes, red onions, and avocado on top of the lettuce.
2. Slice the chicken and place some on top. Dress with the Avocado Crema Dressing and fresh cilantro.
If desired, you can also add some Queso Fresco and sour cream. I didn’t add them to the picture because it looked too cluttered. But I usually do east this with at least the Queso Fresco.
Other Recipes You Will Enjoy
Santa Fe Chicken
Chipotle Chicken Burrito Salad
Ingredients
Chipotle Chicken
- 1 pound Boneless Skinless Chicken Breast, halved
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lime Juice
- 2 Tablespoons Chipotle Spice Mix (See Notes)
- Salt and Pepper to taste
Burrito Salad
- 1 head Romaine Lettuce, chopped
- 1 14.75 oz can Fire Roasted Corn
- 1 14.5 oz can Black Beans, rinsed
- 1 cup Tomato, chopped
- 1 cup Red Onion, small diced
- 1 Avocado, diced
- 1 cup Avocado Crema Dressing (See Notes)
- 1 cup Queso Fresco, crumbled (optional, not shown)
- Sour Cream (optional, not shown)
- Fresh Cilantro, torn for garnish
Instructions
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Cut each chicken breast in half lengthwise so you are left with 2 relatively equal pieces for each breast. Add lime juice to both sides of each piece and season each side with salt and pepper.
-
Heat the olive oil in a medium to large skillet over medium-high heat. Place the chicken in the skillet. You might need to work in batches. Cook the chicken on one side for about 5 minutes.
-
When you turn the pieces over, sprinkle some of the chipotle spice mix on the cooked side now facing up. Cook this side for about 5 minutes.
-
Turn the chicken pieces over again and follow the same process of adding chipotle spice mix to the chicken pieces.
-
As soon as you finish adding the lime juice and spice mix, turn the pieces over again for about 30 seconds just to sear the spice mix.
-
Set the pieces on a plate to rest while you build your salad.
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Place some Romaine lettuce in a bowl or on a plate. Add some corn, black beans, tomatoes, red onions, and avocado on top of the lettuce.
-
Slice the chicken and place some on top. Dress with the Avocado Crema Dressing and fresh cilantro.
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If desired, you can also add some queso fresco and sour cream.
Recipe Notes
Chipotle Spice Mix Recipe
- 2 Tablespoons Chipotle Powder
- 2 Tablespoons Smoked Paprika
- 2 teaspoons Kosher Salt
- 2 teaspoons Garlic Powder
- 1 teaspoons Onion Powder
- 3/4 teaspoons Dried Cilantro
- 3/4 teaspoons Dried Parsley
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Ground Cumin
Thoroughly mix all ingredients in a small bowl until they are complete blended. Store the unused portion in an airtight container for 6 months.
Avocado Crema Dressing
- 1 Avocado, peeled and pitted
- 1/2 cup Sour Cream
- 1/4 cup Fresh Cilantro, chopped
- 2 Tablespoons Milk
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 clove Garlic, smashed
- Salt and Pepper to taste
Combine all the ingredients in a small processor blender and blend until smooth, about 1 minute.
