Grilled Chicken Taco Salad with Creamy Chipotle Dressing

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still melting well.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-calorie protein alternative.

Make the creamy chipotle dressing by combining 2 cups of mayonnaise, chipotle in adobo, juice of 1/2 lime, a little salt, and 1/4 teaspoon of cumin in a food processor and blend until smooth.

Pour the dressing into a mason jar and refrigerate.

Prepare a rub with 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of granulated garlic, 1/2 teaspoon of Mexican oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Coat the chicken breast with olive oil and lime juice, then apply the rub evenly on both sides.

Heat a double griddle grill pan and add olive oil before placing the chicken on it.

Cook the chicken until it reaches an internal temperature of 165°F, flipping halfway through.

Once cooked, slice the chicken for the salad.

Assemble the salad by layering crushed tortilla chips, romaine lettuce, frozen corn, pinto beans, cherry tomatoes, diced avocado, and grilled chicken.

Drizzle the chipotle dressing over the salad and top with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens