Chipotle Chicken Salad with Honey Lime Mango Dressing

The tender, juicy chicken, the harmony of crunchy veggies, salty sunflower seeds and crispy tortilla strips all sprinkled with buttery Monterrey Jack Cheese and doused in sweet, tangy and refreshing Honey Lime Mango Dressing.

Chipotle Chicken Salad with Honey Lime Mango Dressing

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Servings: 4


  • 2-3 chicken breasts (1 pound), pounded thin
  • Chipotle Chicken Rub
  • tablespoons  olive oil
  • teaspoon  chipotle chili powder
  • 1/2  teaspoon  chili powder
  • 1/2 teaspoon  ground cumin
  • 1/2 teaspoon  smoked paprika
  • 1/2 teaspoon  onion powder
  • 1/2 teaspoon  garlic powder
  • 1/2  teaspoon  salt
  • 1/4 teaspoon  pepper
  • tablespoon   lime juice

For the salad:

  • large  head romaine lettuce, chopped (about 8 cups)
  • Fresh corn kernels from 1 ear of sweet corn
  • 1/2 cup  grape tomatoes, halved
  • 3/4 cup  black beans, drained and rinsed
  • 1/2 cucumber, peeled, quartered, chopped
  • red bell pepper, chopped
  • avocado, sliced or chopped
  • 1/4  red onion, thinly sliced


  • 1/2  cup  roasted, salted sunflower seeds
  • 3/4 cup  shredded Monterrey Jack cheese
  • Tortilla strips or bacon  (I prefer tortilla strips)

For theHoney Mango Dressing:

  • 1 1/4  cups  chopped ripe mango (1 large mango)
  • 1/3 cup  canola oil
  • tablespoons  honey
  • tablespoon  cider vinegar
  • tablespoons  lime juice
  • 1/2 jalapeno, seeded, deveined, roughly chopped
  • garlic cloves, peeled
  • 1/2 teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/8 teaspoon  pepper


For the chicken:

  • In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.*If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  • Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  • Grill chicken undisturbed for 7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  • Remove chicken from grill and let rest 5 minutes before slicing.

For the salad:

  • Honey Mango Dressing: Add all of the ingredients to your blender except the canola oil and chop then puree until smooth. Blend in canola oil. Taste and add additional jalapeno for spicier, honey for sweeter, and/or lime juice for tangier. Chill.
  • Prepare Chipotle Chicken according to directions. Chop or thinly slice cooked chicken.
  • To assemble, toss the chicken, Salad Ingredients, cheese and sunflower seed together in a large bowl. Garnish individual servings with tortilla strips and drizzle with dressing.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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