Southwest Chipotle Chicken Salad
Southwest Chipotle Chicken Salad
Ingredients
For the Chipotle Chicken
- 6 boneless skinless chicken thighs
- 1 can chipotle peppers in adobo, for marinade
- 2 tablespoons Dan-O’s chipotle seasoning
- 1 tablespoon cumin
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Salad Base
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, fresh, frozen (thawed), or canned (drained)
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 2 jalapeños, chopped, seeds removed for less heat if desired
- 1 tomato, diced
- 1/2 cup cilantro, chopped
For the Chipotle Dressing
- 2 chipotle peppers in adobo, from the can used for marinade, or fresh from a new can
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lime juice, from 1/2 lime
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For Serving (Optional)
- 1 avocado, sliced or diced
- 1 cup tortilla chips, crushed
Instructions
- 1
In a large bowl, combine the boneless skinless chicken thighs with the entire can of chipotle peppers in adobo (reserving 2 peppers for the dressing), Dan-O’s chipotle seasoning, cumin, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and refrigerate to marinate overnight, or for at least 4 hours.
⏱️ 5 min00
- 2
Heat a cast iron pan over medium-high heat. Once hot, add the marinated chicken thighs, shaking off any excess marinade. Cook for 6-8 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the exterior.
⏱️ 20 min00
- 3
Remove the cooked chicken from the pan and let it rest for a few minutes. Once slightly cooled, chop the chicken into bite-sized pieces.
⏱️ 5 min00
- 4
While the chicken is resting, prepare the dressing. In a blender, combine the 2 reserved chipotle peppers in adobo, sour cream, mayonnaise, lime juice, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min00
- 5
In a large mixing bowl, combine the chopped chicken, black beans, corn, diced red onion, diced red bell pepper, chopped jalapeños, diced tomato, and chopped cilantro.
⏱️ 5 min00
- 6
Pour the prepared chipotle dressing over the salad ingredients. Using two large spoons or tongs, gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min00
- 7
Serve immediately, garnished with sliced or diced avocado and/or crushed tortilla chips, if desired. This salad is also excellent for meal prep; store in an airtight container in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Southwest Chipotle Chicken Salad
For the Chipotle Chicken
- 6 boneless skinless chicken thighs
- 1 can chipotle peppers in adobo, for marinade
- 2 tablespoons Dan-O’s chipotle seasoning
- 1 tablespoon cumin
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Salad Base
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, fresh, frozen (thawed), or canned (drained)
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 2 jalapeños, chopped, seeds removed for less heat if desired
- 1 tomato, diced
- 1/2 cup cilantro, chopped
For the Chipotle Dressing
- 2 chipotle peppers in adobo, from the can used for marinade, or fresh from a new can
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lime juice, from 1/2 lime
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For Serving (Optional)
- 1 avocado, sliced or diced
- 1 cup tortilla chips, crushed
Instructions
- 1
In a large bowl, combine the boneless skinless chicken thighs with the entire can of chipotle peppers in adobo (reserving 2 peppers for the dressing), Dan-O’s chipotle seasoning, cumin, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and refrigerate to marinate overnight, or for at least 4 hours.
⏱️ 5 min00 - 2
Heat a cast iron pan over medium-high heat. Once hot, add the marinated chicken thighs, shaking off any excess marinade. Cook for 6-8 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the exterior.
⏱️ 20 min00 - 3
Remove the cooked chicken from the pan and let it rest for a few minutes. Once slightly cooled, chop the chicken into bite-sized pieces.
⏱️ 5 min00 - 4
While the chicken is resting, prepare the dressing. In a blender, combine the 2 reserved chipotle peppers in adobo, sour cream, mayonnaise, lime juice, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min00 - 5
In a large mixing bowl, combine the chopped chicken, black beans, corn, diced red onion, diced red bell pepper, chopped jalapeños, diced tomato, and chopped cilantro.
⏱️ 5 min00 - 6
Pour the prepared chipotle dressing over the salad ingredients. Using two large spoons or tongs, gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min00 - 7
Serve immediately, garnished with sliced or diced avocado and/or crushed tortilla chips, if desired. This salad is also excellent for meal prep; store in an airtight container in the refrigerator for up to 3-4 days.