Ingredients

• Chicken
• 1 pound chicken breasts boneless and skinless
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chipotle Lime Marinade
• 2 chipotle peppers in adobo sauce finely chopped
• 2 tablespoons lime juice freshly squeezed
• 3 tablespoons olive oil
• 1 clove garlic minced
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt to taste
• Salad
• 6 cups mixed salad greens
• 1 avocado (diced)
• ¼ cup red onion thinly sliced
• ¼ cup fresh cilantro chopped
• ½ cup cherry tomatoes halved
• ¼ cup shredded cheddar cheese
• Dressing
• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chipotle chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

Directions

• Season the chicken breasts with salt and pepper on both sides.
• In a bowl, mix the chipotle peppers, lime juice, olive oil, minced garlic, cumin, smoked paprika, and salt to create the marinade.
• Coat the chicken in the marinade and let it sit for at least 10 minutes 30 minutes or overnight for enhanced flavor.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Cook the chicken for 5 minutes on each side, or until the internal temperature reaches 165°F.
• Let the chicken rest for a few minutes before slicing it thinly.
• In a large bowl, combine mixed salad greens, avocado, red onion, cilantro, cherry tomatoes, and shredded cheddar cheese.
• In a small bowl, whisk together mayonnaise, lime juice, chipotle chili powder, garlic powder, salt, and pepper until smooth.
• Place the sliced chicken on top of the salad.
• Drizzle with the chipotle lime dressing and toss to combine.
• Serve immediately, garnished with extra cilantro if desired.

Photos