Chipotle Chicken Salad

by Phoebe Green
Chipotle Chicken Salad

Chipotle chicken salad is one of my favourite lunch ideas, especially on days that I have leftover chicken (which makes the recipes very fast to prepare!) I like to eat it by itself, served with a string of cheese and some sliced avocado.

It would also be good served as a wrap on a low-carb, high fibre tortilla, or if you didn’t want to wilt the spinach and instead wanted to serve the chicken salad on a bed of fresh spinach, it would make a great salad.

Chipotle Chicken Salad

Chipotle Chicken Salad

Phoebe GreenPhoebe Green
This Chipotle Chicken Salad has some nice kick of spice in it. So if you are after a spicy yet delicious salad, this is a must try.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Mexican
Servings 2 people
Calories 433 kcal


  • 2-3 slices chicken breasts
  • 1 tablespoon olive oil
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 2 tablespoons lime juice
  • 1 teaspoon garlic minced
  • 1 teaspoon dried chipotle chilli powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 tablespoons cilantro chopped
  • 1-2 cups spinach


  • Preheat oven to 400°F.
  • Trim fat off chicken and place in a baking dish. Top with olive oil and salt and pepper. Bake chicken for 25 minutes or until fully cooked.
  • Let chicken cool for 10 minutes. While the chicken is cooling, wilt the spinach in a medium saucepan until it is cooked down (but not soggy).
  • Dice chicken into small pieces.
  • Mix chicken, spinach and remaining ingredients until combined. It can be served over a salad, in a wrap, or by itself topped with cheese.


Calories: 433kcalCarbohydrates: 64gProtein: 11gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 783mgPotassium: 80mgFiber: 6gSugar: 4gVitamin A: 530IUVitamin C: 5mgCalcium: 287mgIron: 7mg
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