Sweet mangos, buttery avocados, refreshing cucumbers, and a spicy greek yogurt dressing balance out the smokey chipotle chicken in this salad. This salad is exploding with a variety of flavors and textures, making it SO satisfying (and secretly good for you!)
I love salads. There was a time where I actually used to hate them though. Growing up I would ask my mom the phrase us parents know too well, and this was the typical dialogue between us on a daily basis-
“MOOOOOOM, what is there to eat?!”
“Well, you can have a cheese crisp, a sandwich, leftovers in the fridge. Or how about I make you a salad?”
“I’m not a rabbit mom! I’m not going to eat a salad!!!”
I would have gladly took on the diet of a rabbit, if this was the kind of “salads” rabbits supposedly ate. If only I knew the potential of a salad then, like I do now…
Lets do a little breakdown of this– It all starts with a smokey, spicy, grilled chipotle spiced chicken breast. It’s then topped with creamy, buttery avocados, sweet ripe mango, crunchy refreshing cucumbers, a hint of red onions, a small handful of fresh cilantro, all piled on a bed of crisp lettuce, then drizzled with a creamy chipotle greek yogurt ranch that helps cool off your taste buds. I’m a total texture junkie, so this salad was right up my alley. Each bites contains a little something different and exciting.
For the chicken and for the ranch, I used this chipotle powder from Sonoran Spice Company. I have a new obsession with chipotle powder for the past few months. It not only adds some heat, but a ton of savory, smokey flavor! It’s my new go-to spice to put on grilled chicken, meat for tacos, and if I want to spice up my dressings.
For my chicken, I just used one huge double D breast and sliced it in halve lengthwise to create 2 “normal” sized chicken breasts. You can also find pre-sliced chicken breast cutlets at the store, or if you buy all natural organic chicken breasts (no hormones or steroids), they usually are already 6-8 ounces, so you can just use 2 whole ones.
For the ranch, I like mix it up at least 30 minutes ahead of time, preferably even a few hours to a day in advance to let all the spices infuse the yogurt. I can be a bit of a ranch snob sometimes, so I don’t buy pre-bottled ranch. I like either homemade or the ranch made from the powdered mix, but if you have a brand that you like, you can just use that and add a pinch of chipotle powder to it to spice it up!
Isn’t this salad so pretty though?! I didn’t even want to stop photographing it, with all the different colors and textures. Even if you don’t think you could eat “just a salad”, I garentee you are going to be completely FULL and satisfied after eating one of these because they’re huge! And even though I had been chomping at it for 20 minutes, it still seemed to be growing in size…
Even my mom loved this salad, and she hates spicy food. The chicken does pack a bit of a kick, so If you can’t handle a lot of spice, just omit the chipotle powder in the dressing and use it just on the chicken.
You don’t have to worry about neatly organizing all the different ingredients into little sections like I did, you can just through everything into a large bowl and eat as is!
This post was sponsored by Sonoran Spice Company, however all thoughts and opinions expressed are 100% my own.
For more recipes using spices from Sonoran Spice Company, just click on the photos below!
© Lights Camera Spatula. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. If you make this recipe, be sure to tag your photo #lightscameraspatula.