Yield:
4 servings

Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild.

How to Make It

Step 1

To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.

Step 2

Prepare grill.

Step 3

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.

Step 4

To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.

Step 5

To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.

Ratings & Reviews

Great flavor

AinOakPark
August 11, 2015
By now we're feeling a little worn out on salads eating them about 5 days a week for a couple months now (I over-planted this year), and with that many salads it is nice to have something that stands out as different.  This one did.  The dressing was a nice change of pace from the sweeter dressings on most salads, but wasn't too spicy.

AinOakPark's Review

crusnock
June 21, 2014
This was delicious and different. Even though it didn't seem like much dressing. TLOML thought there was enough dressing even though he likes plenty. I cut up the chicken after grilling and tossed it all together with the dressing. I don't care for warm chicken on a salad, so next time I'd grill it ahead of time. Then it also becomes a make ahead salad - have everything ready and toss with the dressing at the last minute. It wasn't as spicy as I thought it would be but it may have been the chipotle I used. I don't know about adding the potato or corn. If anything, I thought it was missing something crunchy, so I would cut the cucumbers in quarters but then slice them thicker. Perhaps toasted slivered almonds would be a good addition. I would use less chicken and keep the amount of greens the same for two people. More greens to feed more (4) people as an entree salad would have been better. In that case, you'd need a bit more dressing.

kitchenwitchCO's Review

erin7382
June 19, 2014
Made this for my DH, who stated he didn't like chicken topped salads. After the meal he told me his mind was changed. Used boneless, skinless thighs, was what was on hand. Marinated them all day. Sliced the cucumber thick, the way DH likes it. No other changes. The dressing is outstanding, a really good sweet spicy balance. This is going into the rotation.

TessaMBajema's Review

Eatwell94
February 26, 2012
Wowza! This salad was AMAZING. Will make it again! Added chopped baked red potato per the review above and it was great. Would double the dressing recipe too. To make it mine, next time I'll add roasted sweet corn and serve with cornbread. Yumm!

crusnock's Review

TessaMBajema
May 16, 2010
Fantastic! We increased the lettuce, and doubled the dressing. Will make again!

erin7382's Review

kitchenwitchCO
March 14, 2010
My favorite chicken salad recipe ever! I have been making this salad consistently for the past year 2 yrs or so. I add extra chipotle chilies to the dressing. I also put roasted red potatoes with salt, cumin, etc...(whatever is in the pantry) on the salad. They go sooo well with the tangy dressing and extra heat. Delicious.