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!
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!
I 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.
So fire up the grill and give those summer veggies and quick sear. So delicious!
Here are a few more Healthy Delicious Grilling Recipes!
Enjoy and have a great week!
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!
- 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU)
- 1 ear corn, shucked
- 1 red bell pepper, halved and seeded
- 4–6 scallions, whole
- olive oil for brushing
- 1 –1.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!)
- 2–3 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:
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!!!
- 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,