Chipotle-Rubbed Chicken Salad
with Pico de Gallo & Avocado
This upgraded burrito bowl will have you ditching your favorite Mexican takeout—we promise! Smoky chipotle chili powder and lime zest team up for an intensely flavorful coating on lightly charred chicken. Oregano-scented black beans and homemade pico de gallo are what truly sets this dinner apart.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
1 unit
Chipotle Powder
1 unit
Avocado
1 unit
Lime
1 unit
Romaine Lettuce
1 unit
Dried Oregano
1 can
Black Beans
1 unit
Red Onion
1 unit
Jalapeño
1 unit
Grape Tomatoes
1 unit
Cilantro
1 unit
Cumin
Nutrition Values
Utensils
Instructions
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 the seeds and ribs if you prefer less heat. Drain and rinse the black beans.
In a small bowl, mix together the chipotle chili powder, 1⁄2 tablespoon olive oil, the lime zest, and a large pinch of salt. Rub the mixture onto the chicken breasts, coating them on all sides.
Heat 1⁄2 tablespoon olive oil in a large pan over medium heat. Add 3⁄4 the red onion and cook, tossing, 5 minutes, until softened. Add the black beans, cumin, and dried oregano and cook, tossing, another 1-2 minutes. Taste and season with salt and pepper and set aside.
Heat another 1⁄2 tablespoon olive oil in the same pan over medium heat. Add the chicken to the pan and cook 4-5 minutes per side, until blackened and cooked through. Set aside to rest for 5 minutes.
Make the vinaigrette: in a small bowl, whisk together 3⁄4 the lime juice, 2 tablespoons olive oil, and half the cilantro. Season with salt and pepper.
Make the pico de gallo: in a medium bowl, toss together the tomatoes, remaining red onion, remaining cilantro, remaining lime juice, and as much jalapeño as you dare. Season with salt and pepper.
Chop the romaine heart into 1-inch pieces. Halve, pit, and peel the avocado, then thinly slice. Thinly slice the chicken breasts against the grain.
Assemble the salad: mound the romaine onto plates and top with the black bean mixture, sliced chicken, and pico de gallo. Place avocado slices to each side and drizzle with the vinaigrette. Enjoy!
