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Loaded Chipotle Chicken Corn Salad

A vibrant and hearty Southwestern-inspired salad featuring blackened chicken, crisp sweet corn, cucumbers, and a creamy, spicy chipotle drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt and pepper to taste
Salad Base
  • 4 cups sweet corn kernels roasted, canned, or thawed
  • 1 large English cucumber sliced into half-moons
  • 0.5 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
Chipotle Dressing
  • 0.5 cup Greek yogurt or mayonnaise
  • 2 tbsp chipotle peppers in adobo minced
  • 1 tbsp fresh lime juice
  • 0.5 tsp honey

Equipment

  • Large skillet
  • Cutting board
  • Chef's knife
  • Large serving bowl
  • Small mixing bowl

Method
 

  1. Mix smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Rub thoroughly over dried chicken breasts.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken 6-8 minutes per side until blackened and cooked through (165°F).
  3. Let chicken rest for 5 minutes, then chop into bite-sized cubes.
  4. Whisk yogurt (or mayo), minced chipotle peppers, lime juice, and honey in a small bowl to make the dressing.
  5. In a large bowl, combine the corn, cucumber, red onion, and cilantro.
  6. Top the vegetable mixture with the cubed chicken.
  7. Drizzle generously with the creamy chipotle dressing and toss to serve.

Notes

Keep dressing separate if meal-prepping to keep vegetables crisp. Store in the fridge for up to 4 days.