chicken strips, avocado slices, corn and quinoa artfully arranged in green bowl.

Honey Chipotle Chicken Salad

Author: Ginny Wright

Ingredients
1 lb. boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce from a can of chipotles in adobo
1 tablespoons honey
1 tablespoons Dijon mustard
1 tablespoons honey mustard
2 tablespoons chopped cilantro
4 garlic cloves, minced

Salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4-5 thin slices red onion
1 avocado, sliced

Dressing
Juice of 1 lime
1 Tablespoons olive oil
1/2 Tablespoons honey

Lime Quinoa
1/2 uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock (or water)
1 Tablespoons coconut oil
Juice and zest of 1 lime
1/4 teaspoon  salt
1/4 teaspoon pepper

Corn
2/3 cup corn
1 tablespoon coconut or olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Season the chicken with salt and pepper then add them to a ziplock bag. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken and coat thoroughly. Place it in the fridge and marinate for an hour, or longer if time allows.

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil, lime juice, zest, salt and pepper.

Heat one tablespoon oil in a medium skillet. Add the corn and cook over medium-high heat for 8-10 minutes until golden brown and slightly caramelized. Remove from heat and set aside to cool.

When you’re ready to make the meal, heat a small amount of olive oil in a large skillet over medium-high heat. Add the chicken and cook until deeply browned on both sides and cooked in the center, about 10 minutes.

To make the salad, add the greens and cilantro to a large bowl. Place the onion slices on top. Make a hole in the center of the greens and fill with the cooked quinoa. Top with roasted corn and tomatoes. When chicken is cool enough slice into 1/2″ pieces. Arrange the chicken and avocado slices around the quinoa. Lightly season with salt and pepper. Combine the lime juice, tablespoon olive oil and 1/2 teaspoon honey in a small bowl and mix then drizzle over the salad. Admire your creation then mix to combine and serve!

Notes
A nice twist combining sweet honey and spicy adobe peppers make this a favorite go-to dinner any time of year.
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