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Slightly Spicy Chipotle Chicken Salad

A crunchy, slightly spicy chicken salad tossed with a chipotle-sour cream dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 servings

Ingredients

  • sour cream 2/3 cup (160 g)
  • fresh cilantro 1/3 cup, minced (loosely packed)
  • canned chipotle chilies in adobo 1, seeds removed and minced (see notes)
  • 1 teaspoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • romaine lettuce 1 large head, chopped
  • 1 pound boneless skinless chicken breasts about 2 small, pounded thin
  • Salt and pepper to taste
  • taco seasoning or a little additional cumin and chili powder, to taste
  • 2 tablespoons chicken broth or water for deglazing pan
  • 1/2 small red onion cut root to tip and sliced thin vertically
  • 1 15-ounce can black beans rinsed and drained
  • 1 can whole-kernel corn drained
  • 1-2 tomatoes chopped
  • 1 cup sharp cheddar cheese
  • crushed tortilla chips for topping, optional

Instructions

  • Make the dressing: In a small bowl, combine sour cream, minced cilantro, minced seed-removed chipotle pepper, lime juice, cumin, chili powder, and 1/4 teaspoon salt; mix until smooth and set aside.
  • Prepare the chicken: Season pounded chicken breasts with salt, pepper, and taco seasoning (or additional cumin and chili powder).
  • Cook the chicken: Heat a lightly greased large skillet over medium-high heat and cook the chicken 5–8 minutes per side until an instant-read thermometer reaches 160°F; transfer to a plate and let rest 5 minutes.
  • Deglaze and dice: Add 2 tablespoons chicken broth or water to the hot skillet and scrape up browned bits, then pour those drippings over the rested chicken. Dice the chicken into bite-sized pieces and set aside.
  • Cook onions and vegetables: Spray the skillet again if needed and cook the sliced red onion until just shy of your preferred doneness (skip this step if you want raw crunchy onion). Add the drained black beans and corn and cook until heated through.
  • Combine chicken and vegetables: Return the diced chicken to the skillet and stir to combine and warm through.
  • Toss the salad: In a large bowl, combine chopped romaine, the chicken–bean–corn mixture, chopped tomatoes, and the dressing; toss until everything is evenly coated.
  • Serve: Top with shredded cheddar and optional crushed tortilla chips, then serve immediately.

Equipment

  • Meat Mallet
  • Instant-read thermometer
  • Large Skillet
  • Mixing Bowl
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Notes

  • To remove seeds from a chipotle, cut it open and scrape them out with a knife.
  • If you prefer more heat, leave some seeds or add adobo sauce to the dressing.
  • Extra chipotles can be frozen in sauce in an ice-cube tray for future use.
  • To halve the recipe, use about 2 heaping tablespoons loosely packed cilantro.
  • Cooked diced chicken can be stored up to 2 days in an airtight container with drippings.
  • The cooked chicken mixture can be frozen up to four months; thaw in the fridge before reheating.