Chipotle Chicken Salad

By: Tess Gardner from Slow Cooking Kitchen

Chipotle Chicken Salad

By: Tess Gardner from Slow Cooking Kitchen

If you're looking for a fun way to spice up your weeknight meals, this recipe for Chipotle Chicken Salad is a great start. Loaded with fresh vegetables and protein-packed chicken breasts, this easy dinner idea is sure to please all the mouths in your house. Pair this easy chicken dinner with tres leches cake or flan for a special dinner for two.

Notes

Ingredients

1/2 head Iceberg lettuce, chopped
2 each mini red, yellow, orange peppers, chopped
2 avocados, sliced
1 cup black beans, drained, rinsed
1 cup yellow corn, drained, rinsed
1 cup each cheddar, Monterey jack cheese, shredded
4 flour tortillas, medium sized
1 cup olive oil mayo
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons chipotle chile powder
1 lime, zested
2 tablespoons fresh cilantro, chopped
2 boneless skinless chicken breasts, grilled, sliced

Instructions

Preheat oven to 350 degrees F. Place flour tortilla in medium sized oven safe bowl and bake for 15 minutes or until golden brown and crisp.
Fill tortilla bowls with desired amount of lettuce, black beans, corn, peppers, avocado and cheese. Top with chicken breast slices.
In a medium bowl combine mayo, onion powder, garlic powder, chipotle chile pepper, lime zest and cilantro and mix until well blended; serve on the side. Enjoy!