Summer Chipotle Chicken Salad

🧂 Ingredients

• 2 lbs chicken tenders
• 1 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• salt

  to taste
• black pepper

  to taste
• 5 oz mixed greens
• 2 fresh corn on the cob

  kernels only
• ½ red onion

  halved and sliced thin
• 1 avocado

  sliced
• 1 cup strawberries

  halved
• 1 cup blueberries
• 1 1/2 cup creamy cilantro lime dressing

Instructions

• 1 Gather all your ingredients together.
• 2 In a large bowl, add olive oil, chipotle chili powder, garlic powder, ground
  cumin, dried oregano, chicken, and salt and pepper to taste. Mix well so the
  chicken is evenly coated with the spices. Cover the bowl with a towel or plastic
  wrap, and place in the refrigerator for an hour.
• 3 When the chicken is done marinating, pre-heat the oven to 400 degrees F. On a
  large baking dish, lightly coat with olive oil. Arrange the chicken on the
  baking dish, spaced apart. Bake for 25-30 minutes or until done. When finished,
  remove from the oven and let cool.
• 4 Place the salad greens into a large serving bowl. Arrange the corn, red onions,
  avocado, strawberries, and blueberries over the salad greens. Top with the
  grilled chicken.
• 5 Drizzle the Creamy Cilantro Lime Dressing over the salad, and gently toss to
  coat all the ingredients evenly.
• 6 Serve the salad immediately after tossing in the dressing. This will ensure the
  salad greens doesn’t get soggy.

Nutrition Info