Pulled Chipotle Chicken Salad
Pulled Chipotle Chicken Salad
Ingredients
For the Chipotle Chicken
- 3 chicken breasts, 540g total
- 20 g fajita/taco seasoning
- to taste salt
- to taste black pepper
- spray oil, as needed
- 1/2 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 3 teaspoons minced garlic
- 1 tablespoon chipotle paste
- 15 g tomato puree
- 1 teaspoon dried mixed herbs
- 150 ml sodium chicken stock, from 1 stock cube
For the Salad
- 300 g chopped romaine lettuce
- 150 g drained black beans
- 90 g sweetcorn, frozen weight
- 1/2 red bell pepper, diced
- 45 g reduced fat grated cheese
For the Chipotle Dressing
- 150 g 0% Greek yogurt
- 1 1/2 teaspoons chipotle paste
- water, to thin, optional
Instructions
- 1
Coat the chicken breasts in the fajita/taco seasoning, salt, and black pepper. Spray lightly with oil. Air fry for 15-20 minutes at 180°C (350°F) or until cooked through. Alternatively, pan-fry until cooked.
⏱️ 20 min•🌡️ 180
- 2
While the chicken cooks, prepare all the salad ingredients: chop the romaine lettuce, drain the black beans, measure out the sweetcorn, dice the red bell pepper, and grate the cheese.
⏱️ 10 min
- 3
Once the chicken is cooked, remove it from the air fryer or pan and shred it using two forks.
⏱️ 5 min
- 4
Spray a little oil in a large pan and cook the thinly sliced red bell pepper, red onion, and minced garlic over medium heat for a few minutes until softened.
⏱️ 5 min
- 5
Once the vegetables are fully soft, add the chipotle paste, tomato puree, and dried mixed herbs to the pan. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min
- 6
Add the pulled chicken to the pan with the vegetables and mix well. Pour in the chicken stock and simmer, stirring often, until the liquid has reduced and coated the chicken.
⏱️ 8 min
- 7
Remove the chipotle chicken mixture from the heat and allow it to cool completely before assembling the salads. This can take about 30 minutes.
⏱️ 30 min
- 8
While the chicken cools, prepare the dressing. In a small bowl, mix the Greek yogurt with the chipotle paste. Add a little water to thin the dressing to your desired consistency, if preferred. Evenly portion the dressing into 3 small airtight containers.
⏱️ 5 min
- 9
Evenly add all the prepared salad ingredients (romaine lettuce, black beans, sweetcorn, diced red bell pepper, and grated cheese) to each of 3 meal prep bowls. Top with the cooled chipotle pulled chicken. Cover each bowl with an airtight lid.
⏱️ 10 min
- 10
Store the prepared salad bowls and dressing containers in the refrigerator for 3-4 days. When ready to eat, add the dressing onto the salad, secure the lid, and shake together before enjoying.
Kitchen Tools
Nutrition Facts (per serving)
Pulled Chipotle Chicken Salad
For the Chipotle Chicken
- 3 chicken breasts, 540g total
- 20 g fajita/taco seasoning
- to taste salt
- to taste black pepper
- spray oil, as needed
- 1/2 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 3 teaspoons minced garlic
- 1 tablespoon chipotle paste
- 15 g tomato puree
- 1 teaspoon dried mixed herbs
- 150 ml sodium chicken stock, from 1 stock cube
For the Salad
- 300 g chopped romaine lettuce
- 150 g drained black beans
- 90 g sweetcorn, frozen weight
- 1/2 red bell pepper, diced
- 45 g reduced fat grated cheese
For the Chipotle Dressing
- 150 g 0% Greek yogurt
- 1 1/2 teaspoons chipotle paste
- water, to thin, optional
Instructions
- 1
Coat the chicken breasts in the fajita/taco seasoning, salt, and black pepper. Spray lightly with oil. Air fry for 15-20 minutes at 180°C (350°F) or until cooked through. Alternatively, pan-fry until cooked.
⏱️ 20 min•🌡️ 180 - 2
While the chicken cooks, prepare all the salad ingredients: chop the romaine lettuce, drain the black beans, measure out the sweetcorn, dice the red bell pepper, and grate the cheese.
⏱️ 10 min - 3
Once the chicken is cooked, remove it from the air fryer or pan and shred it using two forks.
⏱️ 5 min - 4
Spray a little oil in a large pan and cook the thinly sliced red bell pepper, red onion, and minced garlic over medium heat for a few minutes until softened.
⏱️ 5 min - 5
Once the vegetables are fully soft, add the chipotle paste, tomato puree, and dried mixed herbs to the pan. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min - 6
Add the pulled chicken to the pan with the vegetables and mix well. Pour in the chicken stock and simmer, stirring often, until the liquid has reduced and coated the chicken.
⏱️ 8 min - 7
Remove the chipotle chicken mixture from the heat and allow it to cool completely before assembling the salads. This can take about 30 minutes.
⏱️ 30 min - 8
While the chicken cools, prepare the dressing. In a small bowl, mix the Greek yogurt with the chipotle paste. Add a little water to thin the dressing to your desired consistency, if preferred. Evenly portion the dressing into 3 small airtight containers.
⏱️ 5 min - 9
Evenly add all the prepared salad ingredients (romaine lettuce, black beans, sweetcorn, diced red bell pepper, and grated cheese) to each of 3 meal prep bowls. Top with the cooled chipotle pulled chicken. Cover each bowl with an airtight lid.
⏱️ 10 min - 10
Store the prepared salad bowls and dressing containers in the refrigerator for 3-4 days. When ready to eat, add the dressing onto the salad, secure the lid, and shake together before enjoying.