Grammy's Kitchen · Chicken Salad · Chipotle Grilled Chicken Salad
One of 109 chicken salad recipes we measured
22 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 6% |
| acid | 12% | 1% |
| sweetener | 5% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU) |
| 1 ear corn, shucked | |
| 120 g | 1 red bell pepper, halved and seeded |
| 4-6 scallions, whole | |
| olive oil for brushing | |
| 1 -1.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!) | |
| 75 g | 2-3 cups arugula (or other baby green) |
| 200 g | 1 avocado, sliced |
| handful cherry tomatoes, halved | |
| 25 g | 1/4 cup cilantro leaves |
| salt and pepper | |
| optional garnishes: queso fresco cheese, lime wedges | |
| 54 g | 4 tablespoons olive oil |
| 46 g | 3 tablespoons lime juice |
| 21 g | 1 tablespoon honey or agave ( if you rather leave this out, cut lime juice down to 2 tablespoons, add more to taste) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon coriander |
| 1 g | 1/4-1/2 teaspoon ground chipotle powder, more to taste |
Method: 11 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Great flavor and color, healthy and relatively easy to prepare. Apart from Sylvia coming to my house and making it, what more can you ask for? 😊 This is the first recipe I’ve made from the site and I will absolutely be diving in to make more. Thank ” — a cook, 5.0★
“Our family loves this dinner! It’s perfect for grilling on warm nights and so versatile too! We often add rice so you can make it as a bowl or a salad.” — a cook, 5.0★