My wife absolutely loves Chipotle. I’ve found that even when I get a chicken salad from the restaurant it tends to spike my blood sugar a bit. I don’t know if there is sugar in some of the salsas or the marinade that they use on the chicken. Either way I’ve found making a version of what I get at Chipotle at home doesn’t have the same effect. This recipe makes enough for at least two portions. The key to putting together a meal like this quickly is marinating the chicken ahead of time and multi-tasking on the oven.
Chipotle Chicken Salad Bowl
Feel like Chipotle but don't feel like heading out? Try this bow.
Equipment
- 1 Cast Iron Grill Pan
- 1 Fry Pan
- 1 Chef Knife
- 1 Cutting Board
- 1 Small Saucepan
- Prep Bowls
- Blender or Food Processor
Ingredients
Chicken
- 2 Boneless skinless chicken breast
- 1 can Chipotle peppers in adobo
- 2 cloves Garlic
- 1 tsp Cumin
- 1 Salt & pepper to taste
Grilled Fajita Veggies
- 1 oz Sweet yellow onion
- 1 Sweet bell pepper
- 1 Jalapeño
- 2 cloves Garlic
- 1 Juice of 1/2 a lime
Guacamole
- 1 Hass avocado
- 1 Plum tomato
- 1 oz Sweet yellow onion
- 2 tbsp Chopped Cilantro
- 1 Salt & pepper to taste
- 1 Juice of 1/2 lime
Black Beans
- 1 15oz Can Black beans
- 1 tbsp Diced sweet onion
- 1 tsp Cumin
- 1 Salt & pepper to taste
Salad
- 4 cups Spring lettuce mix
- 1/2 cup Low-moisture part-skim mozzarella cheese
Instructions
Chicken Marinade
- Add all ingredients to a food processor or blender and blend until smooth. You can add 1/4 cup of olive oil if you aren't worried about calories.1 can Chipotle peppers in adobo, 2 cloves Garlic, 1 tsp Cumin, 1 Salt & pepper to taste
- Add chicken breasts to a bowl and cover/mix with the marinade mixture.2 Boneless skinless chicken breast
- Leave in fridge for at least 30 minutes with better results over night.
- Heat a grill pan or other available pan on medium-high heat. Grill chicken for roughly 4 – 5 minutes on each side until chicken registers 165 degrees fahrenheit. Set aside for assembly.
Guacamole
- Rough dice the avocado and add to a new bowl.1 Hass avocado
- Small dice the tomato and add to the mixture.1 Plum tomato
- Fine dice 1 oz of sweet yellow onion and add to the mixture.1 oz Sweet yellow onion
- Rouch chop cilantro and add to the mixture.2 tbsp Chopped Cilantro
- Mix all ingredients together with a fork until you get a smooth guacamole. Add juice of 1/2 a lime and mix. Cover and leave in fridge until use.1 Juice of 1/2 a lime
Fajita Vegetables
- Cut ingredients into strips and add to prep bowl.1 Sweet bell pepper, 1 Jalapeño, 1 oz Sweet yellow onion
- Fine dice garlic and add to the fajita vegetable mixture.2 cloves Garlic
- Heat a fry pan to medium hea.t. Once heated, spray with olive oil cooking spray.
- Add peppers, onion, jalapeño and garlic to the pan and sauté for roughly 5 minutes until veggies are starting to soften. Add salt and pepper to taste towards the end.1 Salt & pepper to taste
- Remove from heat until final assemble. Finish with juice of 1/2 a lime,1 Juice of 1/2 lime
Black Beans
- Drain and add a can of black beans to a small sauce pan on low heat.1 15oz Can Black beans
- Small dice 1oz of sweet onion and add to the small saucepan.1 tbsp Diced sweet onion
- Add cumin, salt, and pepper to the saucepan and stir.1 tsp Cumin, 1 Salt & pepper to taste
- Let the bean mixture come up to temperature until beans are soft. Set aside for assembly.
Assembly
- Add spring lettuce mixture to a plate or bowl.4 cups Spring lettuce mix
- (Optional) Mix lettuce with a handful of rough chopped cilantro.
- Top lettuce mixture with shredded mozzarella.1/2 cup Low-moisture part-skim mozzarella cheese
- Top mixture with guacamole.
- Top the plate or bowl with grilled chicken and black beans.