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Chipotle Grilled Chicken Salad

(1)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 12 ingredients
  • 4 servings
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Take a cue from south of the border for a grilled main-dish salad.

Ingredients

4
boneless skinless chicken breasts
3/4
cup bottled chipotle marinade
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
1/4
cup chopped fresh cilantro
2
tablespoons bottled chipotle marinade
2
tablespoons olive oil
Grated peel of 1 medium lime (2 teaspoons)
Juice of 1 medium lime (almost 1/3 cup)
4
cups torn romaine lettuce
1
cup Green Giant™ Niblets® frozen corn, cooked, cooled
1/2
cup chopped red bell pepper
1
can (15 oz) Progresso™ black beans, drained, rinsed

Steps

  • 1 In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.
  • 2 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170°F). Let stand 5 minutes; cut into 1/2-inch strips.
  • 3 In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.
  • 4 Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.
  • 1 In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.
  • 2 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170°F). Let stand 5 minutes; cut into 1/2-inch strips.
  • 3 In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.
  • 4 Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.

Expert Tips

Add chopped tomatoes or chopped avocado for more veggies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
780mg
33%
Total Carbohydrate
43g
14%
Dietary Fiber
12g
50%
Sugars
4g
Protein
36g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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