"Chipotle" Style Chicken Salad

Name: "Chipotle" Style Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Basmati Rice; Kosher Salt; Cilantro; Fresh Lime Juice; Extra-Virgin Olive Oil; Chili Powder; Cumin Powder; Garlic Clove; Honey; Chicken Breast; Salsa; Cream Cheese; Romaine Lettuce; Cherry Tomatoes; Red Onion

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

This loaded chicken salad is inspired by the delicious ones served at Chipotle, but you don’t have to pay extra for guacamole! This is a fairly customizable salad, so feel free to use what you have on hand. Using leftover cooked chicken and/or rice will save time when prepping this salad.

Budget-Friendly

Lunch

Ingredients

1 1/2 Cups

Basmati Rice

3/4 tsp

Kosher Salt

divided

2 Tbsp

Cilantro

chopped

5 Tbsp

Fresh Lime Juice

divided

1/4 Cup

Extra-Virgin Olive Oil

1/2 tsp

Chili Powder

1/2 tsp

Cumin Powder

1 clove

Garlic Clove

minced

1 1/2 tsp

Honey

12 oz

Chicken Breast

shredded

1/2 cup

Salsa

1/2 cup

Cream Cheese

2 heads

Romaine Lettuce

chopped

1 1/2 cups

Cherry Tomatoes

halved

1/4

Red Onion

sliced thin

Instructions

Cook the rice according to package directions. Once cooked, season with ½ tsp salt, cilantro and 1 tbsp lime juice. Set aside.

In a small bowl, whisk together the olive oil, remaining lime juice, chili powder, cumin, minced garlic, honey and remaining salt. Set aside.

In a medium sized bowl, combine the chicken with the salsa and cream cheese and mix well.

Layer the romaine lettuce on a platter and top with tomatoes and red onion. Add the rice and chicken on top.. Drizzle the dressing over. Serve and enjoy!

Substitutions: No dairy: use a vegan cream cheese. No rice: use cauliflower rice. Add guacamole if desired.

Explore More

Halal

Popular Conditions & Diets

"Chipotle" Style Chicken Salad

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

This loaded chicken salad is inspired by the delicious ones served at Chipotle, but you don’t have to pay extra for guacamole! This is a fairly customizable salad, so feel free to use what you have on hand. Using leftover cooked chicken and/or rice will save time when prepping this salad.

Budget-Friendly

Lunch

Ingredients

1 1/2 Cups

Basmati Rice

3/4 tsp

Kosher Salt

divided

2 Tbsp

Cilantro

chopped

5 Tbsp

Fresh Lime Juice

divided

1/4 Cup

Extra-Virgin Olive Oil

1/2 tsp

Chili Powder

1/2 tsp

Cumin Powder

1 clove

Garlic Clove

minced

1 1/2 tsp

Honey

12 oz

Chicken Breast

shredded

1/2 cup

Salsa

1/2 cup

Cream Cheese

2 heads

Romaine Lettuce

chopped

1 1/2 cups

Cherry Tomatoes

halved

1/4

Red Onion

sliced thin

Instructions

Cook the rice according to package directions. Once cooked, season with ½ tsp salt, cilantro and 1 tbsp lime juice. Set aside.

In a small bowl, whisk together the olive oil, remaining lime juice, chili powder, cumin, minced garlic, honey and remaining salt. Set aside.

In a medium sized bowl, combine the chicken with the salsa and cream cheese and mix well.

Layer the romaine lettuce on a platter and top with tomatoes and red onion. Add the rice and chicken on top.. Drizzle the dressing over. Serve and enjoy!

Substitutions: No dairy: use a vegan cream cheese. No rice: use cauliflower rice. Add guacamole if desired.