Southwest Chipotle Chicken Salad

This southwest chipotle chicken salad is loaded with delicious summer vegetables and drizzled with a super simple dressing with a bit of a spicy kick.

There are so many options when it comes to enjoying a salad! I am a big fan of salads packed full of brightly colored veggies!

Have you ever noticed how seasonal vegetables all taste amazingly well when served together? This simple Southwest Chipotle Chicken Salad recipe is both dairy and gluten free and a perfect summertime lunch or dinner. Although buying fresh produce in season is preferable, our family actually enjoys eating this one year round!

How To Prepare Southwest Chipotle Chicken Salad

Begin by heating up your oil in a pan over medium heat. Next chop up your vegetables and set aside. Then combine your almond flour, coconut flour, chipotle powder, garlic powder, and dash of salt and pepper in a bowl and mix well. In separate bowl add an egg and whisk.

Now it is time to cut the chicken into thin strips and dip it into the whisked egg. Then dip each strip into the flour mixture. When dipping into the flour mixture I suggest using a fork to coat each strip rather than your hands. (This will prevent the flour from sticking to your fingers and ensure you have enough to coat all of the chicken.) Add the chicken to the pan and cook until done (8-10 minutes), flipping occasionally. Remove chicken from the pan and set aside.

Turn the heat up to high. If you’re using fresh corn cut it off of the cob and add it to the pan. You may alternatively use frozen corn. Cook the corn until slightly roasted (2 minutes). Add the lime zest, juice, cilantro, and parmesan cheese to the pan and stir to combine.

In small bowl or cup combine the dressing ingredients and mix well. You’re now ready to assemble your salad!

Southwest Chipotle Chicken Salad

4 Servings

Ingredients

• 1 cup halved grape tomatoes
• 1 large avocado chopped
• 5-6 cups Mixed Greens

Corn Salsa

• 2-3 ears corn on the cob
• 1 tbsp finely diced cilantro
• 1/2 tsp lime zest
• 1/4 medium lime juiced
• 2-4 tbsp freshly grated Parmesan (optional)

Chicken

• 3-4 Chicken breasts
• 1/2 cup Almond flour
• 2 tbsp Coconut flour
• 1/4 tsp Chipotle powder
• 1/4 tsp Garlic powder
• dash of salt and pepper
• 1 Egg
• 1 tbsp Avocado or coconut oil

Dressing

• 1/4 cup mayonaise- homemade or organic store bought
• 1.5 tbsp lime juice
• 1/2 tsp chipotle pepper powder

Directions

1. Heat oil in pan over medium heat
2. Combine almond flour, coconut flour, chipotle powder, garlic powder, and dash of salt and pepper in bowl and mix well. In separate bowl add egg and wisk.
3. Cut chicken into thin strips and dip in egg then flour mixture. Add to pan and cook until done (8-10 minutes) , flipping occasionally. Remove chicken from pan.
4. Cut corn off of the cob and add to pan on high heat. Cook until slightly roasted (2-3 minutes).
5. Add lime zest, juice, cilantro, and parmesan to the pan and stir to combine.
6. In small bowl or cup combine dressing ingredients
7. Assemble your Southwest Chipotle Chicken Salad: mixed greens, tomato, avocado, corn salsa, chicken, and drizzle with dressing

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