Chipotle Chicken Spinach Salad

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

Jayde
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2

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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