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H3 Recipe: Chipotle Chicken Salad


1/2 Avocado, mashed with lime juice and pinch of salt

1 Roma tomato, chopped or sliced

1/2 Red onions, julienned, or chopped

¼ cup Black beans, cooked, drained seasoned with ¼ tsp. of cumin

¼ cup Corn kernels, frozen, then thawed

2 Tablespoons 2% Sharp Cheddar cheese, shredded

1 Tablespoon Cilantro, fine chopped

5 cups Romaine lettuce, chopped

4 ounces (raw) Chicken breast, boneless, skinless, seasoned with H3 Pork Rub

¼ teaspoon Salt

Pinch Pepper

1 ounce H3 Ranch dressing, with Chipotle sauce (Adobo) (1/2 oz./per person)  Adobo chilies come in a small can with Adobo sauce.

 H3 Pork Rub

 1/3 cup Paprika

 ¼ cup Brown sugar

 2 Tablespoons Black pepper, ground

 2 Tablespoons Salt

 2 teaspoons Dry mustard

 2 teaspoons Cayenne pepper

  •  Mix all ingredients, and store in air tight container until ready to use.


  • Cut all vegetables, and set aside.
  • Preheat grill, cast iron skillet, oven, or fry pan.
  •  Place chicken breasts across grill (if using a grill) Cook 3 minutes one way and then turns (so there is a crisscross pattern) cook an additional 3 minutes.
  •  Turn chicken over onto other side and repeat the step above.  (Doing this will give you great grill marks).
  •  Once chicken is cooked thoroughly, remove from grill, and cut into 6 strips, set aside.
  • Toss lettuce with H3 chipotle ranch dressing, and then top with the rest of the ingredients.                                                              

Number of Servings: 1

Serving size: 1 large salad

Calories: 304

Fat: 10

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