Go Back

Honey Chipotle Chicken Salads

Flavorful chicken, seasoned with a honey chipotle marinade, fresh veggies, and the most delicious spicy honey chipotle viniagrette all come together in this filling and healthy salad. 
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Servings 4 people

Ingredients
  

Honey Chipotle Vinaigrette

  • 3/4 C Avocado Oil Sub: Any Light tasting olive oil
  • 1/2 C red wine vinegar
  • 3 Tbsp honey
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 chipotle peppers, in adobo sauce
  • 2 cloves garlic

Salad Ingredients

  • 1 lb chicken breast
  • 2 heads romaine lettuce
  • 3/4 C grilled corn or 1 cob
  • 1/2 C tomatoes
  • 1/2 C black beans
  • 1 avocado, sliced
  • 1/4 C cheddar, cubed
  • 1/3 C cilantro

Fried Jalapenos

  • 1 C jarred jalapenos
  • 1/4 C avocado oil
  • 3 tbsp cassava flour
  • 1 tbsp tapioca flour

Instructions
 

Honey Chipotle Vinaigrette

  • Combine all ingredients into a high speed blender or food processor and blend until smooth.

Honey Chipotle Grilled Chicken

  • Use 3/4 C of the vinaigrette to marinate the chicken breasts. Marinate for at least 30 minutes up to overnight.
  • **Stovetop instructions in the notes** Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates.
    Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 6-8 minutes on one side.
    After 6-8 minutes flip your chicken breast and cook for 6-8 minutes more. Cook time will vary a bit depending on the size of your chicken breast, so be sure to cook until internal temp reaches 165 ° F.
  • Let chicken rest 5 minutes before dicing into cubes

Fried Jalapenos

  • Place the pickled jalapenos in a colander to drain and set aside. This will help them not be too wet, but just wet enough to adhere to the flour mixture later.
    Heat the avocado oil in a large skillet over medium heat.
    While the skillet is heating, In a shallow bowl, combine the cassava flour & tapioca flour. Stir until well combined and there are no lumps.
    Pour the pickled jalapenos into the flour mixture. Using a slotted spoon or fork, toss so that the jalapenos are well coated in the mixture.
    Fry the jalapenos in batches. Do not crowd the pan. Fry until golden brown on each side. Remove to a paper towel-lined plate. Set Aside.

Salad Assembly

  • Fill bowls with romaine & cilantro. Toss. Top the greens with desired salad ingredients and drizzle with dressing. Enjoy!

Notes

To cook chicken on the stove:
  1. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
  2. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.
  3. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter or ghee right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
Keyword chopped salad, dinner, gluten free, grain free, lunch, salad