Chipotle Chicken Salad Recipe with Honey Vinaigrette

This smoky, crisp Chipotle Chicken Salad Recipe is made with adobo-marinated chicken thighs and spicy honey vinaigrette, ready in just 45 minutes. The real magic happens when you drizzle the sweet and tangy dressing over the warm, charred chicken and cool greens. I love making this at home because I can control exactly how much extra dressing goes into the bowl.

Better Than Takeaway

I used to spend a fortune grabbing lunch at Chipotle just to get my fix of that famous vinaigrette. After testing several batches, I realized the secret to that restaurant-quality flavor lies in using plenty of dried oregano and blending the dressing until it perfectly emulsifies.

My first attempt failed because I used chicken breasts, which dried out instantly on the grill. Swapping to boneless skinless chicken thighs was a game changer, giving me that juicy, tender bite that mimics the restaurant version perfectly.

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Chipotle Chicken Salad Recipe Ingredients

For the Chipotle Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1 can (7 oz) chipotle peppers in adobo sauce (used for both chicken and dressing)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 4 cloves garlic, peeled
• 1/2 red onion, roughly chopped
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Honey Vinaigrette:

• 1/2 cup red wine vinegar
• 1/3 cup honey
• 2 chipotle peppers (from the can above)
• 2 tbsp adobo sauce (from the can)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup neutral oil (canola or light olive oil)

For Assembly:

• 2 heads Romaine lettuce, chopped
• 1 cup canned black beans, rinsed and drained
• 1 cup sweet corn
• 1 cup Monterey Jack cheese, shredded
• Fresh salsa and guacamole (optional)

How To Make Chipotle Chicken Salad Recipe

1. Make the Marinade: In a blender, combine half the can of chipotle peppers, 2 tablespoons of adobo sauce, garlic, onion, cumin, oregano, vegetable oil, salt, and pepper. Blend until smooth and pour over the chicken thighs in a bowl. Let them marinate for at least 20 minutes at room temperature.
2. Blend the Vinaigrette: Rinse the blender out quickly. Add the red wine vinegar, honey, 2 chipotle peppers, oregano, salt, and pepper. Blend on high while slowly drizzling in the neutral oil until the dressing becomes thick and emulsified.
3. Cook the Chicken: Heat a large cast-iron skillet or grill pan over medium-high heat. Cook the chicken thighs for 5-6 minutes per side until they develop a deep char and reach an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.
4. Assemble the Salad: Fill large bowls with chopped Romaine lettuce. Top with black beans, corn, cheese, and the warm chopped chicken. Drizzle generously with the honey vinaigrette and toss immediately before serving.

Recipe Tips

• Use Chicken Thighs: Thighs withstand high heat much better than breasts and stay juicy even after developing a nice char, which is essential for that authentic Chipotle texture.
• Don’t Skip the Honey: The vinaigrette is quite spicy and acidic; the honey is crucial to balance the heat of the peppers and the tang of the vinegar.
• Emulsify Slowly: When making the dressing, add the oil in a slow, steady stream while the blender runs. This ensures the vinaigrette becomes creamy and doesn’t separate later.
• Rest the Meat: Letting the chicken rest for a few minutes allows the juices to redistribute, preventing them from leaking out and making your salad soggy.

What To Serve With Chipotle Chicken Salad

Serve this salad with a side of warm tortilla chips and extra guacamole for dipping. A fresh lime wedge squeezed over the top adds a bright acidity that cuts through the rich dressing.

How To Store

Store the chicken, salad greens, and dressing in separate airtight containers in the refrigerator. The chicken will keep for up to 4 days, and the dressing stays fresh for 2 weeks. Do not dress the salad until just before eating to prevent wilting.

FAQs

• Is this salad spicy? Yes, chipotle peppers pack some heat. To reduce the spice level, remove the seeds from the peppers before blending or reduce the amount of adobo sauce used.
• Can I use chicken breasts instead? You can, but be careful not to overcook them. Pound the breasts to an even thickness before grilling to ensure they cook quickly and stay relatively moist.
• What cheese does Chipotle use? They typically use a blend of Monterey Jack and white cheddar cheese. Grating your own block cheese melts better and tastes fresher than pre-shredded bags.
• Can I make the dressing without a blender? You can mince the peppers very finely and whisk everything vigorously, but a blender or food processor gives the smoothest, creamiest texture.

Nutrition

• Calories: 680 kcal
• Total Fat: 42g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 1150mg
• Total Carbohydrate: 34g
• Protein: 45g