Chopped Chicken Salad with Chili Lime Vinaigrette Recipe

Yield: 4 servings
Prep time: 15 minutes
Cook time (for chicken): 15-20 minutes

Ingredients

For the Chili-Lime Vinaigrette

  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 2 cups cooked, chopped chicken breast (rotisserie chicken is a great shortcut!)
  • 1 head romaine lettuce, chopped
  • 1 red bell pepper, diced
  • 1/2 cucumber, sliced or diced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 avocado, sliced or diced (optional)
  • Tortilla chips, for serving (optional)

Equipment and Utensils

  • Small bowl or jar for vinaigrette
  • Large salad bowl

Instructions

1. Make the Vinaigrette

  • In a small bowl or jar, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until well combined.

2. Prepare the Salad

  • In a large salad bowl, add chopped romaine lettuce, bell pepper, cucumber, tomatoes, cheese, cilantro, and cooked chicken.
  • Drizzle the salad with the desired amount of chili-lime vinaigrette and toss to coat evenly. Start with a little and add more to taste.
  • Just before serving, top with avocado slices (if using) and tortilla chips for extra crunch, if desired.

Tips and Customizations

Grill or bake the chicken: Add extra flavor by seasoning chicken with salt, pepper, and your favorite spices before grilling or baking for the salad.

Spice it up: Increase chili powder or add a pinch of cayenne pepper to the vinaigrette for more heat.

Change up the veggies: Try adding corn, black beans, diced red onion, or your other favorite salad ingredients.

Different cheese: Swap the cheddar or Monterey Jack for crumbled feta or cotija.

Make it ahead: Both the vinaigrette and the salad can be prepared several hours or even a day in advance. Store vinaigrette in the fridge and keep salad components separate until ready to serve.

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