Best Chipotle Grilled Chicken Corn Salad Recipes

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Charred corn, chicken & tortilla salad with chipotle yogurt dressing image

Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it

Provided by Cassie Best

Categories Dinner, Lunch, Side dish

Time 55m

Yield Serves 4-6

Number Of Ingredients 17

Ingredients

1 tbsp smoked paprika , plus ½ tsp
1 tsp dried oregano
1 tbsp chipotle paste , plus 1 tsp
½ tsp cinnamon
2 garlic cloves , crushed
2 limes , 1 zested and juiced, 1 cut into wedges to serve
3 tbsp olive oil , plus extra for brushing and frying
6 boneless, skinless chicken thighs
150g natural yogurt
2 tsp honey
2 corns on the cob , husks removed if needed
2 Little Gem lettuces , halved through the core, leaves pulled apart and torn
400g can black beans , drained, rinsed and drained again
200g cherry tomatoes , halved
2 avocados , stoned, peeled, halved and cut into chunks
2 corn tortilla wraps
small bunch of coriander , leaves picked and roughly chopped

Steps:

Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

CHIPOTLE GRILLED CHICKEN & CORN SALAD

Chipotle Grilled Chicken & Corn Salad image

This is a combination of flavors that our family loves! This a great summer salad to serve to company also!

Provided by pamela Cleghorn @Danielsbeautypie

Categories Chicken Salads

Number Of Ingredients 17

Ingredients

1/3 cup(s) olive oil
2 teaspoon(s) chili powder
1 - garlic clove,minced
2 tablespoon(s) chipotle barbecue sauce
1 teaspoon(s) hot sauce
4 - boneless ,skinless chicken breasts(6oz. each)
4 cup(s) corn kernels, fresh or frozen
2 - roma tomatoes,chopped
1/2 cup(s) roasted red pepper,chopped
1/2 cup(s) red onion,chopped
1/4 cup(s) fresh cilantro,chopped
1/2 cup(s) goat milk cheese,crumbled
3 - whole pepperoncini,chopped
1 teaspoon(s) salt
1/2 cup(s) sour cream
1/3 cup(s) chipotle barbecue sauce
2 tablespoon(s) mayonnaise dressing

Steps:

In a small bowl whisk together oil,chili powder,garlic,barbecue sauce,and hot sauce;place chicken breasts in bowl, coat with marinade. Refrigerate for at least 30 min,turning chicken a few times.Drain chicken,grill,covered over medium heat for 8-10 min. on each side or until no longer pink in middle. In a large bowl combine corn,tomatoes,pepper,onion,cilantro,cheese,pepperoncini,and salt,divide into 4 salad bowls. Cut grilled chicken into slices and place 1 breast each on top of salad bowls. For dressing combine sour cream,barbecue sauce,and mayo,spoon desired amount over top of sliced chicken strips;serve.