High Protein Chipotle Chicken Salad
This Chipotle Chicken Salad is creamy, smoky, and packed with protein and fiber. A blended chipotle-cottage cheese dressing coats tender chicken, black beans, and crunchy veggies for a lunch that actually keeps you full.
Servings 4 Servings
Calories 382kcal
Equipment
Ingredients
For the Chipotle Dressing:
- 1 Cup Cottage Cheese fat free preferably
- 2 Chipotle Peppers in adobo
- 2 Tablespoons Adobo Sauce from the can
- 2 Limes juiced
- 3 Cloves Garlic
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- ¼ Cup Water to thin if needed
For the Salad:
- 3 Cups Cooked Chicken Breast finely chopped (or rotisserie chicken)
- 1 Can Black Beans rinsed and drained
- 1 Red Bell Pepper finely diced
- 1 Orange Bell Pepper finely diced
- 3 Stalks Celery chopped
- 4 Green Onions sliced
- ¼ Cup Cilantro finely chopped
Instructions
- To make this chicken salad, start by making the dressing. Add the cottage cheese, chipotle peppers, adobo sauce, lime juice, garlic, smoked paprika, salt, and pepper to a blender, leaving out the water for now.
- Blend until completely smooth. If the dressing is thicker than you'd like, add the water a little at a time and blend again until you reach a consistency you're happy with. Once it's ready, set it aside.
- Next, prepare the salad. Finely chop the cooked chicken breast and add it to a large mixing bowl. Add in the black beans, diced red and orange bell peppers, chopped celery, sliced green onions, and cilantro.
- Pour the chipotle dressing over the top and toss everything together until it's fully coated. Serve right away, or store it in a covered container in the refrigerator for up to five days.
Video
Nutrition
Calories: 382kcal | Carbohydrates: 31g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 2112mg | Potassium: 856mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2445IU | Vitamin C: 91mg | Calcium: 130mg | Iron: 4mg
