Grilled Chipotle Chicken Salad Bowl
A vibrant and flavorful bowl featuring smoky chipotle chicken, tangy marinated red onions, sweet grilled bell peppers, creamy avocado, fresh cilantro, and plenty of tasty toppings. Perfect for a fresh lunch or dinner!
Ingredients
For the Grilled Chipotle Chicken
- 4 boneless,skinless chicken breasts
- 3 chipotle chilies in adobo sauce from a can or 1 tbsp chipotle chili powder
- 1 tsp salt
- 2 garlic cloves chopped
- Juice of 1 lime
- 2 tbsp vegetable oil
- Freshly ground black pepper to taste
- For the Marinated Red Onions
For the Marinated Red Onions
- 2 red onions thinly sliced
- Juice of 1 lime
- ½ tsp salt
- 1 dl = 1/2 cup water
- Pinch of sugar
For the Grilled Bell Peppers
- 2 bell peppers any color, wedges
- 2 tbsp olive oil
- 1 garlic clove minced
- Salt to taste
For the Salad Bowls
- 4 cups chopped lettuce romaine or iceberg, or your choice
- 2 ripe avocados sliced
- 1 cup fresh cilantro leaves
- 1-2 serrano chilies or jalapeños thinly sliced (optional, adjust to taste)
- ½ cup sour cream
- Lime wedges for serving
Instructions
Make the Chipotle Marinade & Chicken
- Finely chop the chipotle chilies and garlic (or use Chipotle chili powder).
- In a bowl, mix chipotle, salt, lime juice, oil, garlic, and black pepper.
- Place chicken breasts and marinade in a zip-top bag, coat well, and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat grill to medium heat. Grill chicken about 6–7 minutes per side until internal temperature reaches 75°C (165°F).
- Remove and rest wrapped in foil for 10 minutes, then slice thinly.
Marinate the Red Onions
- Combine lime juice, salt, and water in a small bowl.
- Add sliced red onions and let them soak for at least 30 minutes.
Prep the Bell Peppers
- Slice bell peppers into wedges
- In a bowl, toss sliced bell peppers with olive oil, salt, and crushed garlic.
- Grill over medium heat until tender and charred, about 5–7 minutes.
- Remove from the heat. Put them back in the bowl. Remove black parts from the wedges
Assemble the Salad Bowls
- Divide washed and chopped lettuce among serving bowls.
- Arrange sliced chipotle chicken, grilled bell peppers, marinated onions, avocado slices, cilantro leaves, and sliced serrano or jalapeños on top.
- Add a scoop of refried black beans with cheese and pico de gallo to each bowl.
- Dollop with sour cream.
- Serve with lime wedges for squeezing over the top.
Notes
Tips & Serving Suggestions
Swap lettuce for mixed greens or baby spinach if you prefer.
Adjust chili heat to your liking or omit entirely for a milder bowl.
Serve with warm tortillas or tortilla chips on the side for a Tex-Mex twist.