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+ servings

Chipotle Chicken Taco Salad

This chipotle chicken taco salad recipe is such a delicious combination of flavors!
Course Salad
Cuisine American
Keyword Chicken, Salad
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 739kcal


Ingredients for Chicken

  • 1 lb. chicken breast
  • 1 tbs. olive oil
  • 1 tbs. chipotle in adobo sauce diced
  • 1 tbs. lime juice
  • 2 tbs. honey
  • 1 tsp. salt

Ingredients for Dressing

  • 2 tbs. lime juice
  • 1/4 cup salsa verde
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 2 tbs. honey

Additional Ingredients for Salad

  • 1 head of lettuce
  • 1 ear of corn
  • 2 scallions
  • 1 avocado
  • 1 red pepper
  • 2 carrots
  • 1 mango
  • 1 1/2 cups cooked red or black beans
  • 1 cup crushed tortilla chips
  • Cilantro for garnish


  • Combine all the chicken ingredients except the chicken breast in a bowl to make a marinade.
  • Place the chicken in a zipper bag and pour the marinade in the bag over the chicken. Close the bag securely and then shake it up. Put it in the refrigerator for at least an hour.
  • Grill the chicken. Let it cool, and then cut it into bite-sized pieces.
  • Place all the ingredients for the dressing in a jar and shake well to mix the dressing. This may be more dressing than you need, so dress according to your taste.
  • Cut the corn off the cob and cook it in a dry skillet over medium heat for 5 minutes, until it just starts to brown.
  • Chop the lettuce, scallions, avocado, red pepper, carrots, and mango. Place them in a large salad bowl.
  • Add the corns, beans, chicken, tortilla chips, and dressing to taste. Toss the salad. Divide into individual bowls and garnish with cilantro.


Calories: 739kcal | Carbohydrates: 75g | Protein: 35g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 913mg | Potassium: 1307mg | Fiber: 14g | Sugar: 31g | Vitamin A: 7340IU | Vitamin C: 72mg | Calcium: 99mg | Iron: 3mg