Smoky Chipotle Chicken Salad with Pico De Gallo and Avocado

This vibrant salad brings together smoky chipotle-spiced chicken, zesty pico de gallo and creamy avocado for a meal that’s both hearty and refreshing. It’s a perfect way to enjoy bold Mexican flavors without leaving home.

The star is the chipotle-rubbed chicken, seared until charred and juicy, then sliced over a bed of romaine with seasoned black beans and a tangy lime vinaigrette. Every bite is a balance of heat, freshness and creaminess.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CuminView ingredient guideLike ingredientDislike ingredient

Instructions

1. Quarter the grape tomatoes. Finely chop the cilantro. Halve, peel and finely chop the red onion. Zest and juice the lime. Mince the jalapeño, removing seeds and ribs for less heat. Drain and rinse the black beans.
2. In a small bowl, mix chipotle powder, 1/2 tbsp olive oil, lime zest and a large pinch of salt. Rub mixture onto chicken breasts to coat evenly.
3. Heat 1/2 tbsp olive oil in a large pan over medium heat. Add 3/4 of the chopped red onion and cook, stirring, for 5 minutes until softened. Add black beans, cumin and oregano; cook 1-2 minutes. Season with salt and pepper; set aside.
4. Heat another 1/2 tbsp olive oil in the same pan over medium heat. Add chicken and cook 4-5 minutes per side until blackened and cooked through. Let rest 5 minutes before slicing.
5. Make vinaigrette: In a small bowl, whisk together 3/4 of the lime juice, 2 tbsp olive oil and half the cilantro. Season with salt and pepper.
6. Make pico de gallo: In a medium bowl, combine tomatoes, remaining red onion, remaining cilantro, remaining lime juice and jalapeño to taste. Season with salt and pepper.
7. Chop romaine into 1-inch pieces. Halve, pit and slice the avocado. Slice chicken breasts against the grain.
8. Assemble salad: Divide romaine among plates. Top with black bean mixture, sliced chicken and pico de gallo. Arrange avocado slices on the side. Drizzle with vinaigrette.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp, steak or tofu. Adjust cooking times accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spices to be sure.