Grilled Chicken Salad with Chipotle Vinaigrette

You will probably see a theme in our food habits in the later part of summer: anything grilled. We grill chicken every week and keep it around to be used in other recipes. It is a great way to keep the kitchen cool and the cooking times down. This recipe was inspired by the ladies at Big Girls Small Kitchen. I was running out of ideas of things to make (not to mention I had limited resources to work with) when I came across their Barley Salad post. Of course, I had no barley, but I did have chipotle and salad stuff; success! This turned out great and I used the dressing on a more basic side salad later in the week and it was still awesome. You could even use it as a marinade…something to try later! In this case, we had some grilled chicken already prepared and mixed some of the salad dressing with some Greek yogurt and tossed the chicken in it. If you are grilling the chicken fresh, you can use any marinade you like and just chop it as is. Let me know what you think!!


Grilled Chicken Salad with Chipotle Vinaigrette
Adapted from
Big Girls Small Kitchen
Serves 4-6

Dressing Ingredients
1 ½ teaspoons salt
2 tablespoons finely chopped shallot
Juice of 1 lemon
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle
2 teaspoons honey
¼ cup olive oil
½ teaspoon ground cumin

Salad Ingredients

2 chicken breasts

4-6 cups washed salad greens

1 tomato, diced
1 zucchini

1 cup corn kernels, cut from the cob or defrosted frozen

3 small carrots, sliced in rounds

½ avocado, diced
¼ cup shredded radishes
¼ cup fresh Basil and Mint leaves

Prepare the chicken breasts with salt and pepper, and some of your favorite marinade (we usually use BBQ or teriyaki sauce). Slice the zucchini and sprinkle with olive oil and salt and pepper. Husk the corn. Grill the corn, chicken and zucchini and set aside to cool while the preparing the salad. The corn will take the longest, followed by the chicken and the zucchini will go quickly. When the corn is cool enough, cut the kernels off the cob of 2 ears of corn.

In a bowl, whisk together the shallot, lemon juice, vinegar, mustard, honey, and adobo. Drizzle in the olive oil, whisking as you go, until the dressing is emulsified. Stir in the cumin and remaining 1 teaspoon of salt.

Combine the salad greens, zucchini, corn, tomato, avocado, radishes, and herbs in a salad bowl and toss with the dressing to combine (you may have some leftover).

Chop the chicken and top each salad with a good amount.


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