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Fresh grilled chicken salad with corn, cherry tomatoes, and greens on a white plate.

Chipotle Chicken Salad with Creamy Chipotle Dressing

Amber Bondar
This Chipotle Chicken Salad with Creamy Chipotle Dressing combines smoky air fried chicken breast, fresh vegetables, white kidney beans, avocado, and a thick creamy chipotle dressing into a filling meal prep salad. The hearty salad holds up well for lunches and quick dinners throughout the week while staying fresh and flavorful after refrigeration.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch, Main Course, Salad
Cuisine American, Canadian
Servings 8 Servings
Calories 224 kcal

Equipment

  • Air Fryer
  • Salad Bowl Large
  • Small Bowl
  • Measuring Cups
  • knife For Chopping
  • Paring Knife
  • Colander
  • Tablespoon
  • Teaspoon

Ingredients
  

Making The Air Fryer Chicken Breast

  • 3 Lrg Chicken Breasts Boneless Skinless
  • 3 Tbsp Olive Oil
  • 2 Tsp Smoked Paprika
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder

The Salad Base

  • 2 Heads Lettuce Live Lettuce Torn
  • 2 Cups Corn Kernels Canned (Drained And Rinsed) Or From Cob
  • 4 Med Avocadoes Diced
  • 1 Sm Lime Juiced
  • 1 Med Red Onion Sliced Thinly
  • 2 Cups White Kidney Beans Drained And Rinsed
  • ½ Cup Jalapeno Diced, Seeds Removed
  • 2 Cups Cherry Tomatoes Halved
  • 2 Cups Flat Leaf Parsley Chopped, Stems Removed

Southwest Chipotle Dressing

  • ½ Cup Sour Cream
  • 3 Tbsp Olive Oil
  • 4 Tbsp Lemon Juice
  • 1 Tsp Chipotle Pepper Powder
  • ½ Tsp Garlic Powder
  • Pinch Salt & Pepper *Optional

Instructions
 

Making The Seasoned Chicken Breasts

  • In a bowl coat the chicken breasts with three tablespoons olive oil.
    3 Lrg Chicken Breasts, 3 Tbsp Olive Oil
  • Add the smoked paprika, salt, and garlic powder and rub into meat.
    2 Tsp Smoked Paprika, 1 Tsp Salt, 1 Tsp Garlic Powder
  • Put the chicken breasts in air fryer basket/s and set air fryer to 400℉ for 30 minutes. Test chicken at the 15 minute mark as smaller breasts will take less time to cook. Internal temperature at thickest part should be 165℉

Assembling Salad Base

  • Wash, pat dry and tear up the lettuce into a large salad bowl.
    2 Heads Lettuce
  • Wash, remove seeds from and dice the jalapeno. Add to bowl.
    ½ Cup Jalapeno
  • Rinse tomatoes and slice in half before adding to salad bowl.
    2 Cups Cherry Tomatoes
  • Rinse and remove stems from parsley. Chop leaves and add to salad bowl.
    2 Cups Flat Leaf Parsley
  • Remove outer skin from onion and cut into thin slices. Add to salad bowl.
    1 Med Red Onion
  • Using paring knife cut down to seed in avocado around the length of the fruit.
    4 Med Avocadoes
  • Open the two halves remove the pit/stone.
  • Use paring knife to score crisscross down to skin.
  • Use clean spoon to scoop down to skin the avocado out of the peel.
  • Add avocado to separate small bowl.
  • Juice the lime and add juice to avocado and mix well. Add to main salad bowl.
    1 Sm Lime
  • Now open cans drain liquids and put corn and white beans in colander to rinse.
    2 Cups Corn Kernels, 2 Cups White Kidney Beans
  • Once rinsed add to salad bowl.

Making The Southwest Chipotle Dressing

  • Measure the sour cream, spices, lemon juice and olive oil into a dish and stir well.
    ½ Cup Sour Cream, 3 Tbsp Olive Oil, 4 Tbsp Lemon Juice, 1 Tsp Chipotle Pepper Powder, ½ Tsp Garlic Powder, Pinch Salt & Pepper
  • Salad dressing can be thinned to make pourable with milk or cream.

Cutting The Chicken

  • After chicken cooks let rest five minutes or more before slicing.
  • Slice even slices of chicken to serve on top of the salad. Or mix into the salad if preferred.

Notes

Notes:
  • The creamy chipotle dressing is intentionally thick and works best spooned over the salad rather than poured like a thinner vinaigrette.
  • A small amount of milk or cream can be added gradually if you prefer a thinner dressing consistency.
  • The salad can be served with warm chicken or chilled later for meal prep lunches.
  • Grape tomatoes work just as well as cherry tomatoes, especially when they are easier to find on sale.
  • Leaving the sliced chicken layered on top helps the salad look fresher for gatherings or summer BBQs.
 
 
 

Nutrition

Calories: 224kcalCarbohydrates: 21gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 524mgPotassium: 590mgFiber: 6gSugar: 7gVitamin A: 2613IUVitamin C: 43mgCalcium: 82mgIron: 3mg
Keyword Air Fried, chicken breast, chicken salad, Meal Prep
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