Chipotle Chicken & Black Bean Salad

20m
Prep Time
0m
Cook Time
20m
Ready In


"This is delicious as is but to take this to another level try grilled chicken and corn. If your prepared this salad ahead of time mix in the tomatoes just before serving. Prep time does not include cooking the chicken."

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (365.3 g)
  • Calories 857.3
  • Total Fat - 37.3 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 849.5 mg
  • Sodium - 2759.4 mg
  • Total Carbohydrate - 89.4 g
  • Dietary Fiber - 10.2 g
  • Sugars - 5.4 g
  • Protein - 47.3 g
  • Calcium - 454.3 mg
  • Iron - 19.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Mix all dressing ingredients together until well combined.

Step 2

In a large bowl coming all the salad ingredients together; pour dressing over toss to combine. (if making the salad ahead add in tomatoes just before serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the chipotle chile, start with 2 teaspoons and add more to taste to reach desired heat level.
  • Use fresh cilantro for the best flavor. If you cannot find fresh cilantro, you can use 1 tablespoon of dried cilantro.

  • Substitute grilled corn for the canned corn to add a smoky flavor and a slightly crunchy texture to the salad. The benefit of this substitution is that it adds a unique flavor to the salad, as well as an interesting texture.
  • Substitute Greek yogurt for the sour cream to add a tangy flavor and a creamy texture. The benefit of this substitution is that it adds a bit of tanginess to the salad, as well as a creamy texture that complements the other ingredients.

Grilled Chicken & Corn Variation Grill 2 large chicken breasts until cooked through. Cut into cubes. Grill 2 ears of corn until lightly charred. Cut kernels off the cob. Add the chicken and corn to the salad and mix with the dressing.


Taco-Style Chicken & Corn Variation Grill 2 large chicken breasts until cooked through. Cut into cubes. Grill 2 ears of corn until lightly charred. Cut kernels off the cob. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and the chicken and corn. Season with 1 teaspoon of taco seasoning. Cook, stirring often, until the chicken and corn are lightly browned and the chicken is cooked through. Add the chicken and corn to the salad and mix with the dressing.


Grilled Corn on the Cob: This is the perfect side dish to complement the Chipotle Chicken & Black Bean Salad. It adds a nice crunch and sweetness to the meal, and the smoky flavor of the grilled corn pairs nicely with the spicy flavors of the salad.


Roasted Potatoes: Roasted potatoes are a great accompaniment to the Chipotle Chicken & Black Bean Salad. They add a nice contrast to the smoky flavors of the grilled corn, and the potatoes' earthy flavor pairs well with the spicy flavors of the salad. Plus, they're easy to prepare and can be cooked in the same oven as the salad.




FAQ

Q: What is the best way to prepare the chicken for this recipe?

A: The best way to prepare the chicken for this recipe is to grill it. This will add a nice smoky flavor to the salad.



Q: What type of lettuce should I use for this recipe?

A: It's best to use a crisp, leafy lettuce such as romaine, butter lettuce, or iceberg for this recipe. Avoid using a soft lettuce such as spinach or arugula.

1 Reviews

AZGirl3

Delish! I made the following changes: used 2 cans of chicken instead of cooked chicken breast, omitted cilantro/onion, used a whole avocado and a pint of cherry tomatoes. I used 2 tsp of chipotle chiles because this was an especially hot batch and the heat level was perfect. This made way more than 3-4 servings, it will easily be at least 6, but that's perfect because I can take it for lunch all week. Thanks for sharing!

5.0

review by:
(22 Jul 2012)

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Fun facts:

The chipotle chile used in this recipe is a smoked jalapeño pepper, which was first cultivated in Mexico in the early 1500s.

This recipe is similar to the one created by celebrity chef Bobby Flay for his "Throwdown" Chipotle Chicken Salad episode in 2009.