Chipotle Chicken Corn & Avocado Salad
This Chipotle Chicken, Corn & Avocado Salad is a perfect balance of smoky, spicy grilled chicken, sweet charred corn, creamy avocado, and peppery arugula, all tied together with a must-try Honey Chipotle Vinaigrette that you'll want to eat by the spoonful. It’s a satisfying, flavor-packed meal that’s as easy to make as it is delicious.
Ingredients
Honey Chipotle Vinaigrette
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 1/2 cup olive oil
- 1 teapsoon oregano
- 2-4 chipotle pepper in adobo plus 1 tablespoon of adobo sauce
- 2 garlic cloves
- salt & pepper
Salad
- 4 chicken beast
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 avocados diced
- 3 ears of corn
- 4 cups arugula
- 1 bunch of cilantro chopped
Instructions
- Make the vinegrette by adding all ingredients to a small blender. Blend until spoon and season with salt and pepper if needed
- Season chicken breast with salt, pepper, paprika, and garlic powder. Grill on medium high head on each side, 5-8 minutes until cooked through. Meanwhile place corn on the grill, turning often char on all sides.
- Set chicken aside to rest. Combine arugula, cilantro, avocado in a large bowl. Remove kernels from corn and add to salad. Add cubed chicken and vinaigrette. Toss to combine.