Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe
User Reviews
4.4
15 reviews
Good
Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe
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Light, refreshing, and full of flavor, this Mexican Chicken Salad with Chipotle Raspberry Dressing is a delicious mix of crunchy, sweet, and smoky that will leave you craving more.
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Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breast
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon olive oil
For the Salad
- 6 cups chopped romaine lettuce
- 2 cups crunchy tortilla strips*
- 4 small mangoes diced
- 4 green onion chopped
- 4 Tablespoons chopped cilantro leaves
For the Dressing
- 1 teaspoon of sauce from a tin of canned chipotle pepper in adobo sauce
- 1/2 cup fresh or frozen raspberries thawed
- Juice of half a lime
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sugar
Instructions
For the Chicken
- Season chicken breasts evenly with cumin, coriander, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and let it brown for 1 minute. Turn the chicken over, then immediately reduce the heat to low and cover the skillet. Let the chicken cook undisturbed for 10 minutes, then turn off the heat entirely. Let the chicken rest, still covered, for another 10 minutes. Remove from the skillet and chop into bite-sized pieces.
For the Dressing
- Place the chipotle pepper, raspberries, lime juice, olive oil, salt, pepper, and sugar into the bowl of a food processor. Process until smooth.
For the Salad
- Divide the lettuce evenly among four bowls. Arrange a quarter each of the tortilla strips, mango, green onion, and cilantro into each of the bowls. Transfer a quarter of the chicken breast to each bowl. Drizzle the dressing over the top, or serve it on the side.
Equipments used:
Notes
- You can purchase crunchy tortilla strip salad toppers or make your own by slicing corn tortillas into strips, frying them in oil, and sprinkling them with salt.
- To store Mexican Chicken Salad, place it in an airtight container and keep it in the fridge for up to 3 days. It's best eaten fresh, but chilling it helps the flavors meld even more.
- This salad doesn’t freeze well due to the fresh vegetables and dressing, so I don't recommend freezing. If prepping ahead, keep the dressing separate and toss everything together just before serving to maintain texture and freshness.
Nutrition Information
Show Details
Serving
1serving
Calories
643kcal
(32%)
Carbohydrates
51g
(17%)
Protein
51g
(102%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
1196mg
(50%)
Potassium
1430mg
(41%)
Fiber
6g
(24%)
Sugar
36g
(72%)
Vitamin A
8605IU
(172%)
Vitamin C
87mg
(97%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 643kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 51g | 102% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1196mg | 50% |
| Potassium | 1430mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 36g | 72% |
| Vitamin A | 8605IU | 172% |
| Vitamin C | 87mg | 97% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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