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Chipotle Chicken Salad
Phoebe 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
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Salad
Cuisine
Mexican
Servings
2
people
Calories
433
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
433
kcal
Carbohydrates:
64
g
Protein:
11
g
Fat:
16
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Cholesterol:
1
mg
Sodium:
783
mg
Potassium:
80
mg
Fiber:
6
g
Sugar:
4
g
Vitamin A:
530
IU
Vitamin C:
5
mg
Calcium:
287
mg
Iron:
7
mg
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