Grilled Chipotle Chicken Salad with Cilantro Lime Ranch Dressing
I love Father’s Day! It’s a day filled with sweet memories of my childhood and my dad who was bigger than life for me. He was a magnificent man with his head of beautiful white hair. He loved music, the arts, architecture, sail boats, sports and the scriptures. He touched the lives of so many through his profession as a dentist, but also as the president of the school board and leader in our church congregation. He was firm with his eight children, but had a fun tender side which we all appreciated. Because he adored our mother, we all learned from a young age what a loving partnership looked like. I’m forever grateful for a father who taught me truths, values and modeled charity in all he did. Thank you daddy!
With Father’s Day right around the corner I thought it was time to share a fabulous salad my dad and all dads around would totally appreciate. It’s full of spicy, smokey flavors of chipotle and chili powders. The rub is so vibrant and turns ordinary grilled chicken into something pretty fantastic. The salad is loaded with bright, colorful veggies, fruits, beans, avocado and cheese, but feel free to use what over you have on hand.
While the chicken is grilling I make up the Cilantro Lime Ranch Dressing, or it can be made ahead and kept chilled in the refrigerator for up to a week. It is so delicious I’m tempted to take a swig or two!
I love deconstructed salads with all their colors and textures,but feel free to toss it up before serving. Add whatever toppings you have on hand that bring color and flavor like jicama slices, pumpkin seeds, jalapenos. This serves a crowd so load it up. Serve with warm tortillas or tortilla strips/chips. Enjoy your Father’s Day celebration with this delicious salad!
- 2 Tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp fresh lime juice
- 2 pounds boneless, skinless chicken breasts
- Cilantro Lime Ranch Dressing
- 4 cups torn romaine lettuce
- 1 cup sliced mango
- 1 large avocado, peeled and sliced
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1/2 cup grape tomato halves
- 1/2 cup corn, fresh or thawed from frozen
- 1/2 cup diced red bell pepper
- 1/4 cup red onion slices
- 1/4 cup chopped fresh cilantro
- Combine chicken rub ingredients together in a small bowl and whisk together. Rub evenly all over chicken breasts. Let chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before grilling.
- Preheat grill to medium heat, 375-450 degrees F. Grill chicken for 5 to 7 minutes per side, or until chicken is cooked through and juices no longer run pink. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing into 1/4-inch slices.
- For the Dressing: Make the Cilantro Lime Ranch Dressing according to recipe directions. Chill in refrigerator before serving.
- For the Salad: Arrange chicken slices in serving bowl with romaine lettuce, mango, avocado, black beans, grape tomatoes, corn, red bell pepper and red onion. Drizzle with prepared dressing; reserve leftovers in the refrigerator. Dressing will keep up to one week.
- Serve tossed or deconstructed (as pictured).