Chipotle Chicken Salad

Chipotle Chicken Salad
Servings: 4 Yield: 8 cups Active Time 25 mins Total Time 25 mins

Make It

1. Preheat oven to 425 degrees F. In a small bowl, whisk together 1/4 cup olive oil or corn oil, 2 Tbs. lime juice, 2 tsp. honey, and 1/4 tsp. each kosher salt, cumin, and ground chipotle chili pepper. Toss 2 Tbs. of the dressing with 1 lb. chicken breast tenderloins and 1 minced garlic clove. Bake on a foil-lined 15x10-inch baking pan for 15 minutes. Slice chicken. In a very large bowl, toss half of the weekend-prepped cabbage salad with the remaining dressing, 1 cup broken tortilla chips, 1 cup shredded sharp cheddar, and the chicken.

Make Ahead Tip

Weekend-Prepped Cabbage Salad
  • In a very large bowl combine one 16-oz bag shredded coleslaw mix, 1 large thinly sliced red sweet pepper, 1/2 cup chopped fresh cilantro, and 1/2 cup sliced green onions. Divide in half and refrigerate in large zip-top bags.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 473, Fat, total (g): 29, chol. (mg): 111, sat. fat (g): 8, carb. (g): 19, Monounsaturated fat (g): 14, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 1, sugar (g): 4, pro. (g): 34, vit. A (IU): 1690, vit. C (mg): 49, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 11, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 34, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 366, Potassium (mg): 509, calcium (mg): 259, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.