Honey Chipotle Chicken Salad

I don’t know about you but I am always looking for easy, delicious, healthful ways to prepare chicken. Grilled chicken can get pretty boring!

I’ve made this recipe twice already because it’s SO good. This makes about three servings so adjust if you’re feeding a larger group. Hope you enjoy this as much as we did!
Chipotlechicken

Ingredients

Honey Chipotle Chicken
1 lb. boneless, skinless chicken breasts cut into 1/2 ” strips
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
3 Tbsp adobo sauce from a can of chipotles in adobo
1 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp honey mustard
2 Tbsp chopped cilantro
4 garlic cloves, minced

Salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
Juice of 1 lime
1 Tbsp olive oil
1/2 Tbsp honey

Lime Quinoa
1/2 uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock (or water)
1 Tbsp coconut oil
Juice and zest of 1 lime
1/4 tsp  salt
1/4 tsp pepper

Directions

Season the chicken strips with salt and pepper then add them to a ziplock bag. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken and coat thoroughly. Place it in the fridge and marinate for an hour, or longer if time allows.

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil, lime juice, zest, salt and pepper.

When you’re ready to make the meal, heat a small amount of olive oil in a large skillet over medium-high heat. Add the chicken and cook until the strips are deeply browned on both sides and cooked in the center, about 10 minutes.

To make the salad, add the greens in a large bowl along with the tomatoes, cilantro and green onion and toss them with a sprinkle of salt and pepper. Arrange salad on each plate then top with quinoa, chicken strips and avocado slices. Drizzle each plate with the lime juice, olive oil and honey. Serve!

 

 

 

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8 thoughts on “Honey Chipotle Chicken Salad

  1. There aren’t enough superlatives to describe this dish! Everyone in the family loved it. The second time I used pork tenderloin and it was equally good. The spicy marinade is fabulous when paired with the fresh lime juice. I left out the coconut oil in the quinoa, but felt the lime zest and juice added a fresh tangy taste. I had leftovers with balsamic vinaigrette and it went great with it. Thanks Ginny, for posting the recipe!
    Amy B.

  2. OMG! We had this tonight…& can’t wait to make it again! Loved it!

    Thanks Ginny!

    Pia Clark

    Sent from my iPhone

    >

  3. I knew this was going to be a good one as soon as I tasted the marinade….and it was uphill from there! My steak loving husband gave this a 10/10! Thanks Ginny!

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