Chipotle Chicken Salad Recipe
This Chipotle Chicken Salad is full of tender chicken, smokey bacon, creamy blue cheese, sweet peaches, and an amazingly tangy vinaigrette. SO easy, healthy, and delish!
Servings: 6 people
- 1/2 pound chicken breast 1 breast
- 2 tablespoons Tabasco Chipotle Sauce
- salt to taste
Chipotle Chicken Salad
- 2 slices thick cut bacon
- 2 cups arugula
- 2 cups cooked quinoa*
- 1/4 cup crumbled blue cheese
- 1/4 cup sliced red onion
- 1 peach sliced
- 1/4 cup Cilantro minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 1 tablespoon Tabasco Chipotle Sauce more or less to taste
- 1/4 teaspoon salt + more to taste
Bacon and Chicken
Combine chicken breast and 2 tablespoons Tabasco Chipotle Sauce in a medium sized bowl.
Marinate at least 30 minutes.
Preheat oven to 350 degrees F.
Spray cast iron grill pan with non stick cooking spray.
Place bacon in the cast iron grill pan in a single layer. Turn stove on to medium.
Cook bacon until crispy. Remove bacon from pan, but leave the bacon grease.
Crumble bacon and set aside.
In the hot pan, add the chicken breast.
Cook for 1-3 minutes on each side, just enough to get some nice grill marks.
Remove from heat.
Finish cooking the chicken in the pre-heated oven, about 10-15 minutes.
Let sit for 5 minutes and then cube into bite sized pieces.
Place all ingredients into a large bowl.
Toss together until well combined.
Taste and re-season, if necessary.
Serve and enjoy!**
*Cook quinoa in chicken broth for more flavor.
**This is great warm or cold.
Calories: 246kcal | Carbohydrates: 18g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 477mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 11.6mg | Calcium: 53mg | Iron: 1.3mg