Chipotle Grilled Chicken Salad

(1)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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