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–+ servings

Creamy Chipotle Lime Chicken Salad

A vibrant and flavorful salad featuring shredded chicken, black beans, and a creamy chipotle lime dressing, perfect for barbecues or quick dinners.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons fresh lime juice
  • 2 chipotle peppers in adobo sauce adjust for heat
  • 2 teaspoons adobo sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
For the Salad
  • 4 cups cooked, shredded chicken
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced orange bell pepper
  • 1/2 cup thinly sliced romaine ribs or finely chopped celery
  • 1/3 cup finely diced red onion
  • 3 green onions, sliced
  • 1/3 cup chopped fresh cilantro
  • 1/4 teaspoon freshly ground black pepper or to taste

Method
 

Preparation
  1. In a blender, combine mayonnaise, Greek yogurt, lime juice, chipotle peppers, adobo sauce, salt, garlic powder, smoked paprika, and chipotle powder. Blend until smooth.
  2. In a large bowl, add the shredded chicken, black beans, diced bell peppers, romaine ribs or celery, red onion, and green onions.
  3. Pour the dressing over the salad mixture and gently toss to combine.
  4. Add in the chopped cilantro and season with freshly ground black pepper to taste.
  5. Serve right away or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 3g

Notes

This salad can be served in a bowl, on a tortilla, or alongside fresh corn tortillas. It can also be customized with avocado or feta cheese. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

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