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Recipes

Recipe: Chipotle Grilled Chicken Salad

Chipotle Grilled Chicken Salad: 3ten.ca

Chipotle grilled chicken salad – BBQ’d chicken means that summer is officially here, even if the date on the calendar doesn’t match up. Any chance I have to BBQ, I’ll take it. Over the last 3-4 years I’ve come to enjoy cooking with the BBQ more and more – from chicken to corn and so many other vegetables. What I need to do is master a BBQ breakfast – that’s on the list, too. Okay, let’s get cooking this chipotle grilled chicken salad.

Ingredients

  • 2 chicken breasts
  • 1 tablespoon of canola oil
  • large dash of chipotle chili flakes
  • 1 teaspoon of dried cilantro
  • salt to taste
  • 2 cobs of corn
  • a large avocado
  • about 12 strawberries
  • 3 cups of soft lettuce
  • cilantro vinaigrette

First, turn on the BBQ and get it warming up. Then, quickly marinate the chicken and get it ready for the BBQ. Add the chicken to a dish and top with the next 4 ingredients – the canola oil, chipotle chili flakes, dried cilantro and salt. Mix well and toss onto the BBQ – keep an eye on it, I usually cook it for about 20 minutes on medium, turning every 5 minutes or so.

Marinated Chicken: 3ten.ca

After the chicken in on the BBQ, make the cilantro vinaigrette. Then, get out the corn and add it to the BBQ when you head out to flip the chicken.

Back inside, slice the avocado and strawberries and put aside. Wash and gently cut the soft lettuce into large bite sized pieces and lay out nicely on a serving dish.

Keep an eye on the chicken and corn – flip if needed.

Once the corn is done – around the 10 minute mark, cut the corn off the cob and add to the bed of lettuce. Top with the avocado and strawberry slices.

When the chicken is done, slice and add to the salad then top with the vinaigrette and eat up.

Chipotle Grilled Chicken Salad: 3ten.ca
Dinner Time: 3ten.ca

So fresh and so good. This salad packs in the flavour from the sweet freshness of the strawberries to the richness and creaminess of the avocado to the roasted and charred flavour of the chicken and corn. Flat out a great salad.

Dinner Time: 3ten.ca

Well, there you have it – a wonderful summer salad. This chipotle grilled chicken salad is sure to please – and it’s great as leftovers, if you have any, that is.

Chipotle Grilled Chicken Salad: 3ten.ca

Thanks for stopping by – see you again soon.

Chipotle Grilled Chicken Salad

Author: Ali
Servings: 4 people
Chipotle grilled chicken salad – BBQ’d chicken means that summer is officially here, even if the date on the calendar doesn’t match up. Any chance I have to BBQ, I’ll take it. Over the last 3-4 years I’ve come to enjoy cooking with the BBQ more and more – from chicken to corn and so many other vegetables. What I need to do is master a BBQ breakfast – that’s on the list, too. Okay, let’s get cooking this chipotle grilled chicken salad.
Prep Time15 minutes
Cook Time20 minutes
CourseSalad
CuisineMexican

Ingredients

  • 2 chicken breasts
  • 1 tablespoon of canola oil
  • large dash of chipotle chili flakes
  • 1 teaspoon of dried cilantro
  • salt to taste
  • 2 cobs of corn
  • 1 large avocado
  • 12 large strawberries
  • 3 cups of soft lettuce
  • cilantro vinaigrette

Instructions

  • First, turn on the BBQ and get it warming up.
  • Then, quickly marinate the chicken and get it ready for the BBQ. Add the chicken to a dish and top with the next 4 ingredients – the canola oil, chipotle chili flakes, dried cilantro and salt. Mix well and toss onto the BBQ – keep an eye on it, I usually cook it for about 20 minutes on medium, turning every 5 minutes or so.
  • After the chicken in on the BBQ, make the cilantro vinaigrette. Then, get out the corn and add it to the BBQ when you head out to flip the chicken.
  • Back inside, slice the avocado and strawberries and put aside. Wash and gently cut the soft lettuce into large bite sized pieces and lay out nicely on a serving dish.
  • Keep an eye on the chicken and corn – flip if needed.
  • Once the corn is done – around the 10 minute mark, cut the corn off the cob and add to the bed of lettuce. Top with the avocado and strawberry slices.
  • When the chicken is done, slice and add to the salad then top with the vinaigrette and eat up.

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