A flavourful salad when you are in a pinch! This chipotle chicken salad is a little spicy, mildly sweet with some crunch!
Salads do not need to be a bore. When you think of salad some ingredients may come to mind like iceberg lettuce, a few carrots, and a lame chemical infused dressing (aka Kraft). Who wants that? Spice up your salads and make them flavourful and interesting! I love this salad so much that I once ate it every day for a week.
Make sure to add plenty of avocado too, because let’s be honest, no salad is really ever complete without avocado.
Tip: Bake or grill up enough chicken to last a few meals to help you meal prep and stay on track with your healthy eating goals!
Chipotle Chicken Spinach Salad
Ingredients
- 4 cups spinach
- 1 mango, ripe sliced
- 1 red bell pepper sliced
- 2 Tbs. almond slices toasted
- 1 avocado, ripe
- 2 Tbs. unsweetened dried cranberries
- 2 organic chicken breasts
- sprinkle chipotle chili powder, paprika, garlic powder, lime juice
Dressing
- 6 Tbs. olive oil extra virgin
- 6 Tbs. balsamic vinegar
Instructions
- Preheat oven to 350.
- Season your chicken and bake in the oven for approximately 30 minutes or until no longer pink.
- While your chicken is cooking, assemble your salad by mixing in the first 6 ingredients.
- Once your chicken is cooked, chop and place on top of salad.
- Drizzle with dressing.
- Serve and enjoy!
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