Chipotle BBQ Chicken Salad with Cilantro Lime Dressing

I love the cilantro lime dressing in this salad, it is light and pairs perfectly with sweet lettuces such as the butter lettuce, and it can also double as a marinade. It is a perfect way to use any leftover cilantro in the fridge that will otherwise go bad. This salad is one of my favorites to whip together for a quick weeknight salad that is actually filling enough to be a meal. 

 

Ingredients:

For the dressing:

2 tablespoons fresh lime juice

3 garlic cloves, minced

½ teaspoon kosher salt

1/8 teaspoon ground white pepper

¼ cup extra-virgin olive oil

1 cup fresh cilantro leaves

 

For the chicken:

1 pound boneless, skinless chicken thighs

1 teaspoon chipotle powder

1 cup BBQ sauce (I use Sweet Baby Ray’s®)

 

For the salad:

1 head butter lettuce, washed and cut or torn into bite-size pieces

1 head green leaf lettuce, washed and cut or torn into bite-size pieces

1 avocado, peeled, pit removed and diced

¼ cup queso fresco

2 green onions, thinly sliced

 

Instructions:

For the dressing:

Place all of the ingredients for the dressing in a blender and blend until all ingredients are combined.

For the chicken:

Heat the grill to high. In a small bowl add the chipotle powder to the barbecue sauce and stir until completely combined. Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through. Remove the from grill and let stand on a cutting board for 5 minutes. Cut into 1” pieces.

To assemble the salad:

Place the butter lettuce and green leaf lettuce in a bowl. Add dressing to  the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated. Add the avocado, queso fresco and green onions, and toss to combine. Divide the salad evenly into salad bowls, top each with some of the chicken, then serve.

 

Serves 4. 



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