Grilled Chicken Southwest Salad With Chipotle Dressing {Gluten & Dairy Free}

Despite the long ingredient list, this salad is pretty easy. I like to put the chicken in the fridge to marinade in the morning, then when it comes time for dinner I can whip it up in no time!
I like this salad because it’s full of flavor and very filling, but at the same time it’s healthy and I don’t feel like a fat blob after I eat it!
It’s packed with lots of fresh southwest flavors and my family loved it 🙂 If you’re kids don’t like anything hot (like mine) just reduce the adobo sauce in the dressing and then you can freeze the remaining peppers to use at another time.
Here’s the recipe:
*For grain free and Whole30 just omit the tortilla chips and corn 🙂 HERE is my no-fail 5 minutes mayonnaise recipe
Grilled Chicken Southwest Salad With Chipotle Dressing {Gluten & Dairy Free}
  • 3 Large Boneless, Skinless Chicken Breasts
  • 2 Tbsp. Extra Virgin Olive Oil
  • ¼ C Fresh Lime Juice (about 3 limes)
  • ⅓ C Water
  • 2 Tbsp. Oil (I used grapeseed)
  • 2 Cloves Garlic, minced
  • 1 Tsp. Salt
  • 2 Tsp. Gluten Free Soy Sauce (or soy sauce alternative such as liquid aminos)
  • 1 Tsp. Liquid Smoke
  • ¼ Tsp. Black Pepper
  • ¼ Tsp. Ground Cumin
  • 1 Canned Chipotle Pepper In Adobe Sauce, seeded and chopped
  • ¾ C Vegenaise, or allowed mayonaisse (see link above)
  • ⅓ C Non-Dairy Milk
  • ½ Tsp. Distilled White Vinegar
  • ¼ C Chopped Fresh Cilantro
  • 2 Tbsp. Lime Juice
  • 1 Canned Chipotle Pepper In Adobo Sauce, seeded and chopped, + 1½ Tsp. Adobo Sauce
  • ¼ Tsp. Garlic Powder
  • ¼ Tsp. Salt
  • ½ Tsp Ground Cumin
  • 2 Frozen Ears Of Corn
  • Salt and Pepper
  • 1 Tsp. Earth Balance Butter, melted
  • 8 Cups Lettuce Of Choice
  • 1 Cup Chopped Tomatoes
  • 1 Small Avocado, peeled and diced
  • ½ Small Red Onion, peeled thinly sliced
  • 1 15-oz. Can Black Beans, drained and rinsed
  • Tortilla Chips, for garnish
  1. Cut the chicken into strips and place in a large baggie. Add all of the marinade ingredients and place in fridge at least 30 minutes.
  2. In a medium-sized bowl, mix together the dressing ingredients. Cover and place in fridge so flavors can mesh.
  3. Place 2 Tbsp. olive oil in skillet and heat over medium heat.
  4. Use tongs to transfer chicken to skillet, shaking off excess liquid.
  5. Cook for 5 -7 minutes per side or until cooked through. Set aside and cover with aluminum foil to keep warm.
  6. Cover corn with cold water in a large saucepan. Bring to boil and cover. Boil 7 - 8 minutes, or until tender.
  7. When corn is cool enough to handle, use a sharp knife to slice kernels off the cob and place in small bowl. Season with salt and pepper. Then, stir in the butter.
  8. Cut chicken into bite-size pieces.
  9. Place lettuce, chicken, tomatoes, avocado, onion, corn, and black beans in a large bowl. Season with salt and pepper.
  10. Serve with chipotle dressing and tortilla chips.
Here’s my picts 🙂
this post is part of Allergy Free Wednesdays

Posted July 12, 2012 by Cassidy in Egg Free, Nut Free, Paleo, Whats For Dinner?, Whole30 / 5 Comments


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5 responses to “Grilled Chicken Southwest Salad With Chipotle Dressing {Gluten & Dairy Free}

  1. Hi Cassidy,

    A girl after my own heart! I just LOVE any Southwestern themed dish! Just love this recipe. And that marinade is killer (I really need to try liquid smoke!!

    What healthy, vibrant salad.


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