Lunch: Chipotle Grilled Chicken Salad

Take a cue from south of the border for a grilled main-dish salad.

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast

Health and fertility benefits of Chipotle Grilled Chicken Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 boneless skinless chicken breasts
3/4 cup bottled chipotle marinade
1/2 cup Old El Paso™ Thick ‘n Chunky salsa
1/4 cup chopped fresh cilantro
2 tablespoons bottled chipotle marinade
2 tablespoons olive oil
Grated peel of 1 medium lime (2 teaspoons)
Juice of 1 medium lime (almost 1/3 cup)
4 cups torn romaine lettuce
1 cup frozen corn, cooked, cooled
1/2 cup chopped red bell pepper
1 can (15 oz) Progresso™ black beans, drained, rinsed

Instructions

In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170 °F). Let stand 5 minutes; cut into 1/2-inch strips.
In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.
Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.

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