Grilled Chipotle Chicken Tortilla Salad

chipotle-chicken-salad-2I always feel such a relief at the end of February.  Between Christmas and the boys birthday’s landing on December 18th and February 24th, those months always feel so insanely busy.

I think it is the Mommy-guilt that comes from traveling and them not having “normal” birthday parties with other kids, but I really tend to stress their birthdays.

This year, I had a major win.

BOTH boys declared this birthday the  best ever.  And I have to say, I agree.  I completely enjoyed everything about the day, and I’m not too sure how many birthday’s I could say that about.  There was absolutely zero stress.

One thing I love about NOT having a traditional party, is that I am free to plan the day how I think the boys would enjoy it the most.

The night before we decorated and got all the presents out an arranged.

Instead of waiting all day, we had the party first thing in the morning.  What a hit that was!

Their was no keyed up little boy energy all day, impatient for the big event.  The boys had plenty of time to play and then we went to the most amazing lunch at Tommy Bahama.  The weather was perfect and we were able to eat outside.

I will forever remember that we were the happy family.  The one you look at when your kids are misbehaving and there is another family where everyone is acting perfectly and there is nothing but laughter and conversation going around.  Even Skye didn’t make a peep other than to laugh at her silly brothers.

After lunch, we took them to the arcade where I may or may not have beaten hubs at some racing games.  It’s true.  After years of being a stick in the mud, I’ve finally adopted the if you can’t beat them join them attitude towards the arcade in the last year.  You really have to know me to know how bizarre that is.

By 2:00, the weather was perfect.  As in absolutely perfect.  We left Skye with a sitter to nap and the four of us headed off for an afternoon at the beach.

After Christian’s favorite dinner (burgers – I know, I know…), we snuggled in bed and watched movies. My baby boy may not have stayed little, but I’ll never forget the magical day when he turned 8.

chipotle-chicken-tortilla-salad

If you are looking for a little healthy magic in your life, I highly recommend this Grilled Chipotle Chicken Tortilla Salad.  It is a hearty dinner-worthy salad and one I absolutely ADORE.

Grilled Chipotle Chicken Tortilla Salad

Rating: 51

Yield: 8 servings

Calories per serving: 418

Fat per serving: 15g

Grilled Chipotle Chicken Tortilla Salad

Ingredients

  • Chicken (or Tempeh)
  • 1 lb boneless chicken breast or thighs (or tempeh)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • Dressing
  • 1/4 red onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce + 1 teaspoon adobo sauce
  • 1/4 cup red whine vinegar
  • 1/2 avocado, peeled, pitted and diced
  • 1/4 cup olive oil or chia gel (2 tsp chia seeds + 1/4 cup water)
  • Tortillas
  • 6 corn tortillas
  • olive oil spray
  • Salad
  • 6 cups of mixed greens
  • 1 red onion, sliced thin
  • 1/2 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1 1/2 cups black beans, drained and rinsed
  • 1 cup organic corn, thawed
  • 4 ounces shredded cheddar cheese (optional)

Instructions

  1. If using chia gel in dressing, combine 2 teaspoons chia seeds and 1/4 cup water. Stir well and set aside.
  2. Heat a grill pan to medium high. In a bowl combine cumin, paprika, chili powder and salt. Coat chicken with spices and grill until cooked through. Allow to cool slightly then slice into thin strips.
  3. Meanwhile, preheat oven to 350 degrees. Cut tortillas into thin strips and then half lengthwise. Place on a baking sheet and spray with olive oil spray. Salt and pepper to taste. Bake about 10 minutes, turning half way through.
  4. Make dressing by combining onion, garlic, adobo sauce, vinegar, avocado in a food processor. Add oil or chia gel in a steady stream.
  5. Combine lettuce, onion, avocado, tomatoes, black beans, corn and cheese in a large bowl. Add chicken and toss with enough dressing to coat. Serve with additional dressing on the side if desired.

Notes

With Oil: Servings 8, Calories 469, Fat 21.2g, Carbohydrates 42g, Protein 29.5g, Cholesterol 65mg, Sodium 375mg, Potassium 878mg, Fiber 13.2g, Sugars 7g, WW Pts 12 With Chia Gel: Servings 8, Calories 418, Fat 15g, Carbohydrates 42g, Protein 30g, Cholesterol 65mg, Sodium 375mg, Potassium 882mg, Fiber 13.4, Sugars 7g, WW Pts 10

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  • Nicole

    I love all your recipes first and foremost!!! Congratulations on your new website, I’m looking forward to seeing what you are going to whip up next!
    On a side note, I was wondering how the dressing you created held up with the avocado? I know guacamole gets funny after a short period of time, but I’m wondering if the vinegar helps stabalize it? I love the idea of adding avocado, nice healthy fat and I’m sure gives the dressing a nice creamy texture.

    • Wendy Polisi

      I apologize that I didn’t reply to this right away Nicole! I just found this comment in my spam folder. (No clue why it went there but it wasn’t the only one!)

      First, thanks so much for your kind words. I am very excited to have a new project!

      I’ve been putting avocado in salad dressings for years and have never had a problem. The vinegar helps it in the same was squeezing lemon juice on avocado prevents browning. That being said we go through dressings pretty quickly around our house and I’ve never tried to store it for four or five days. (Most of the time it would be gone on the second day.) If you are concerned about it or think you might need to hold the dressing longer you could always leave it out and add a little extra oil or chia gel.