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Chipotle Chicken Salad Bowl

Ryan McBride
Feel like Chipotle but don't feel like heading out? Try this bow.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Course Salad
Cuisine Mexican
Servings 2 people
Calories 574 kcal

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.