Chipotle Grilled Chicken Salad
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.
Servings: 4 people
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.