• Sonya Patel

Grilled Chipotle Fire Chicken Salad with Honey Chipotle Dressing

Spicy, flavorful, and refreshing, this recipe has all the right ingredients to make the perfect summer salad!


Ingredients

Makes about 4 meal size salads


For Dressing:

1/2 cup Olive Oil or Avocado Oil

1/4 cup White Wine Vinegar

1/4 cup Honey

1/4 cup Chopped Fresh Cilantro

1 Lime - zest and juice

1/2 teaspoon salt

1 tablespoon PUR Spices Chipotle Fire

For Salad:

1/4 cup Olive Oil

1 tablespoon PUR Spices Chipotle Fire

1 pound Chicken - cut of your choice (pictured: boneless, skinless thighs) Grilled Corn on the Cob with lime and salt

Mixed Greens

Additional Vegetables of your choice (pictured: avocado and tomato)

Crumbled Cotija Cheese

Method:

Marinate the chicken in olive oil and Chipotle Fire. Place in the refrigerator for at least one hour.

In the meantime, prepare salad toppings and dressing. In a blender or food processor, mix all dressing ingredients until combined.

Heat grill to high. The chicken and corn can be grilled at the same time.

Keep the corn in the husks to grill, but remove as much of the silks as possible without opening. Place corn on grates over flames and turn frequently to avoid burning. The husks will char completely, but cook perfectly inside. Grill corn for about 20 minutes and the chicken until cooked through.

Let the chicken and corn cool until it is able to be handled. Cut the corn from the cob, place in a bowl and toss with lime juice and salt to taste. Dice chicken.

Assemble your own fresh and spicy summer salad!