Southwest Chipotle Chicken Salad

 

Southwest Chipotle Chicken Salad

Kaliste Kimball

Everyone knows I love food, and this is a great recipe because not only does it make fairly large portions, but it is also DELICIOUS and simple. One of my absolute favorites right here!

Makes 2 servings

Per serving:

293 calories

4.44 grams fat

29.73 grams carbohydrates

       (8.5 grams fiber)

36.41 grams protein

Ingredients

10 oz boneless, skinless chicken breast (nitrate and antibiotic free)

3 tbsp virgin or extra virgin coconut oil

4 cups organic romaine lettuce

1/2 cup organic kidney beans

2/3 cup organic frozen corn (I used Trader Joe's frozen roasted corn)

1 cup salsa (we use our homemade salsa)

Himalayan pink salt

Fresh ground black pepper

Paprika

Red cayenne pepper

Chili Powder

Instructions

Heat coconut oil on medium heat on stove. Season chicken breast with salt, pepper, and moderate amounts of paprika, red cayenne pepper, and chili powder. Grill chicken breasts on each side for about 10 minutes on medium heat. 

In separate bowl, prepare mixture of beans, corn, and salsa while chicken is cooking. 

Once chicken is cooked through all the way and the outside is lightly browned and crispy, take off of heat. Allow chicken to cool. Rinse out pan while chicken is cooling. Once chicken is cool to touch, shred the chicken into small pieces and mix in with corn, beans, and salsa.

Pour mixture back into pan over medium heat and allow to simmer for 4-7 more minutes. 

Serve over lettuce.