Flavorful, Mexican-inspired, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and  a simple Chipotle Lime Dressing. Sub Smoky Spicy Mexican Tofu for a delicious vegan option!  

Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  #chickensalad #grilledchickensalad #chipotle #salad #chicken #grilledchicken #quinoa #healthy #arugula

The clearest way into the Universe is through a forest wilderness. ~John Muir~

This delicious Chipotle Grilled Chicken (or Tofu) Salad with Grilled Corn, Peppers and Arugula is packed full of summer flavor!  Smoky and spicy, this bowl truly satisfies and makes for a delicious dinner. Bump up the heartiness by adding quinoa, like you see here-  or if going low-carb, feel free to leave this out and add more greens.

Grilling the corn, peppers and scallions adds a whole other layer of flavor, so be sure not to skip this step!  The chicken you see here is the Grilled Chipotle Chicken from last week, and YES of course you can substitute the Smoky Spicy Mexican Tofu for a vegan option, or even warmed, seasoned black beans.  Either way, I know you will love it!

Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  #chickensalad #grilledchickensalad #chipotle #salad #chicken #grilledchicken #quinoa #healthy #arugulaI intentionally kept the Chipotle Lime dressing on the light side, but it still offers up great flavor.

But f you would like a creamier addition, you could absolutely add a drizzle of this Chipotle Mayo.

 

Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  #chickensalad #grilledchickensalad #chipotle #salad #chicken #grilledchicken #quinoa #healthy #arugula

So fire up the grill and give those summer veggies and quick sear. So delicious!

Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  #chickensalad #grilledchickensalad #chipotle #salad #chicken #grilledchicken #quinoa #healthy #arugula

Here are a few more Healthy Delicious Grilling Recipes!

Enjoy and have a great week!

 

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Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  Sub MEXICAN TOFU for the Chicken for a vegan version!

Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Quinoa

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Main, Salad, Chicken, Vegan Adaptable
  • Method: Grilled
  • Cuisine: Mexican

Description

Healthy, Easy, Chipotle Grilled Chicken Salad with Grilled Corn, Peppers and Arugula, over a bed of optional quinoa with grilled scallions, avocado and a simple Chipotle Lime Dressing.  Sub MEXICAN TOFU for the Chicken for a vegan version!


Ingredients

Scale
  • 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU)
  • 1 ear corn, shucked
  • 1  red bell pepper, halved and seeded
  • 46 scallions, whole
  • olive oil for brushing
  • 11.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!)
  • 23 cups arugula (or other baby green)
  • 1 avocado, sliced
  • handful cherry tomatoes, halved
  • ¼ cup cilantro leaves
  • salt and pepper
  • optional garnishes: queso fresco cheese, lime wedges

Chipotle Lime Dressing:

  • 4 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon honey or agave ( if you rather leave this out, cut lime juice down to 2 tablespoons, add more to taste)
  • ½ teaspoon salt
  • ½ teaspoon coriander
  • ¼½  teaspoon ground chipotle powder, more to taste

Instructions

Pre-heat grill to medium high.

Grill the chicken according to directions. (Click the link).

Brush the red bell pepper halves, ear of corn and scallions with olive oil ( or use olive oil spray) and grill until tender and grill marks appear, about 5-8 minutes.  Alternately, bake the tofu, following those instructions).

Cut the kernels off the corn, slice the bell pepper,  slice the avocado, cut the cherry tomatoes in half.

Slice the chicken if using.

Make the dressing by whisking all together in a small bowl.

Assemble the bowls. Divide and layer the quinoa and arugula, then arrange the grilled chicken ( or tofu) grilled corn, grilled peppers, sliced avocado and tomatoes around the bowl.

Sprinkle with a little salt and pepper ( especially avocado, corn and tomatoes)

Top with cilantro and any of the other garnishes you like.

Spoon the Chipotle Lime dressing over top (you may not need all).

Enjoy these immediately or pack this away for a delicious take-away meal on the go!!!


Nutrition

  • Serving Size:
  • Calories: 638
  • Sugar: 14.7 g
  • Sodium: 805.8 mg
  • Fat: 37 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 47.7 g
  • Fiber: 12.1 g
  • Protein: 36.5 g
  • Cholesterol: 136.6 mg

Keywords: Grilled Chicken Salad, Grilled Chicken Salad Recipe, Mexican Chicken Salad, Chicken Salad with Quinoa, Healthy Chicken Salad,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Definitely one of our favorite chicken recipes of yours, it was a huge hit in our family that we now make it for dinner guests who think it is the most heavenly thing. The combination of the food and flavors is incredible and the colors make the presentation of the food spot on. Once again thank you for your amazing recipes.

  2. Loved this! I subbed the olive oil with sour cream and the results turned out great.

  3. I made this with the chicken today and it was super easy to do and was great. The chicken definitely has some kick to it, which I’m all for, and all the various grilled veggies, quinoa, etc. make for a lot of great flavors and textures that keep it delicious and interesting every bite. And, lastly, it looks really gorgeous and impressive when all plated up which is a great little bonus when feeding guests. Definitely will be keeping this in my cooking repertoire for future meals. Loved it.

  4. Such a wonderful, healthy salad! I was concerned about the amount of chipotle in the marinade as I have a relatively low heat tolerance even though I love the flavor, but it was perfect. I served it using the Everyday Quinoa recipe, which was a nice change to plain quinoa, and sprinkled queso fresco on top along with the dressing (sans sweetener). It was a beautiful, tasty salad that I’m sure we’ll enjoy again!

  5. My new favorite! I also used the leftover adobo sauce from the chipotles to make the chipotle sauce as a second dressing choice.

  6. Winner in this family’s book! The chicken everyone… the chicken! We swapped green onions for thick, charred slices of red onion and added feta over queso fresco. Delish. Will do again.

  7. My husband and I both loved this dish. We substituted black beans and rice for the quinoa.

  8. This recipe is absolutely phenomenal! It’s always an epic win when everyone in our family agrees on a meal and even the kids couldn’t enough of this. We definitely be making this again!

  9. Decided to make 2 recipes in one day. This dish was wonderul, flavorful, colorful and hit all the right spots!
    Just changed up the base to farro as I have an aversion to quinoa!. The farro was wonderful, will try wheat berries next!

  10. This dish was a hit. Loved all the different flavors. Everyone loved it. Thanks

  11. I am so happy this was the first Feasting at Home recipe I came across. It was so delicious and so well received by my family that it pulled me out of a 2-year lull in my desire to cook. Period. I’ve been cooking interesting food for a month now, and feel inspired and grateful to have stumbled across this site, which has been the sole source of interesting and very diverse food on the table. Thank you, Sylvia! My family especially loves the fact that I am paying attention to the presentation of the food, which is so simple to do with all the additional tips in the blog. I have been printing the recipes and sticking them in a binder so my husband cannot claim he didn’t know where to find recipes for a meal.

  12. We loved this recipe, have already made it twice. I made it with the everyday quinoa, which is soo much better then regular quinoa.

  13. Thank you for this recipe! It is a new family favorite. I feel like a cook again.

  14. I made this last week. Simply delicious. Thanks!! I want healthy and yummy and this so fit the bill.