Chipotle Chicken Salad – Smoky, Spicy & Ready in 35 Min
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.
Equipment
- 9x13 inch (23x33cm) baking dish
- Medium saucepan
- Sharp Chef’s Knife
- Large mixing bowl
- Instant-read thermometer
Ingredients
- 2 medium boneless, skinless chicken breasts approximately 12 oz / 340g total
- 1 tablespoon olive oil 15ml
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 2 tablespoons fresh lime juice 30ml, about 1 large lime
- 1 teaspoon garlic minced, about 1 medium clove
- 1 teaspoon dried chipotle chilli powder use 1/2 teaspoon for mild heat
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons fresh cilantro finely chopped, leaves and tender stems, 5g
- 2 cups fresh baby spinach loosely packed, 60g
Instructions
- Preheat your oven to 400°F / 200°C (180°C fan-forced).
- Trim any excess fat from the chicken breasts and place them in a 9x13 inch (23x33cm) baking dish. Drizzle with olive oil and season with salt, pepper, chipotle chilli powder, cumin, and oregano, turning the breasts to coat evenly. Bake for 22-25 minutes or until the internal temperature reaches 165°F / 74°C. Rest for 5 minutes before dicing.2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1 teaspoon dried chipotle chilli powder, 1 teaspoon dried oregano, 1 teaspoon cumin
- While the chicken rests, place the spinach in a medium saucepan over medium heat. Stir frequently for 1-2 minutes until just wilted but still bright green — do not overcook or it will turn mushy. Remove from heat and gently squeeze out any excess liquid.2 cups fresh baby spinach
- Dice chicken into small, uniform pieces.2 medium boneless, skinless chicken breasts
- In a large mixing bowl, combine the diced chicken, wilted spinach, lime juice, minced garlic, and chopped cilantro. Toss gently until everything is evenly distributed. Taste and adjust salt and lime juice as needed. Serve immediately over mixed greens, in a warm tortilla wrap, or on its own.2 medium boneless, skinless chicken breasts, 2 cups fresh baby spinach, 2 tablespoons fresh lime juice, 1 teaspoon garlic, 2 tablespoons fresh cilantro, 1/2 teaspoon fine sea salt
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The spinach continues to break down past that point.
Make-ahead: Store the spiced diced chicken and the wilted spinach separately. Combine with lime juice and cilantro just before eating — the chicken alone keeps well for 3 days refrigerated.
Substitutions: Use rotisserie or leftover chicken to cut total time to 10 minutes. Swap spinach for kale (increase wilting time by 2-3 minutes). Replace cilantro with flat-leaf parsley if you're cilantro-averse.
Heat control: Start with 1/2 teaspoon chipotle chilli powder for mild heat and taste before adding more. One full teaspoon gives a noticeable warm kick without being fiery.
Pro tip: Season the chicken with the spice blend before baking rather than after — the dry heat of the oven blooms the cumin and chipotle, intensifying their flavour far more than tossing onto already-cooked meat.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 4gProtein: 38gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 350mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 530IUVitamin C: 5mgCalcium: 287mgIron: 7mg
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