Dinner

Chipotle Lime Chicken Salad Recipe

Bylina moretti January 21, 2026January 21, 2026

Introduction

This Chipotle Lime Chicken Salad is a vibrant and flavorful dish that combines tender shredded chicken with a smoky, tangy dressing. Ready in just 20 minutes, it’s perfect for a quick lunch or light dinner that feels fresh and satisfying.

A large clear glass bowl sits on a white marbled surface filled with a colorful layered mixture of shredded chicken coated in a creamy light orange sauce, mixed with bright yellow corn kernels, black beans, finely chopped red and orange bell peppers, and bits of green herbs, giving the dish a vibrant and textured look. A wooden spoon is partially submerged in the mixture, stirring it gently. Surrounding the bowl are halves of lime, a sliced red onion, tortilla chips, and a section of corn on the cob, all placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup plain Greek yogurt
2 tablespoons mayonnaise (optional or add more yogurt)
Juice from 1 lime
2 Chipotle peppers in adobo sauce
1 tablespoon adobo sauce
½ teaspoon kosher salt
1 clove garlic (finely minced)
½ teaspoon chipotle chili powder
4 cups shredded cooked chicken
1 can black beans (rinsed and drained)
½ cup canned sweet corn (drained)
1 red bell pepper (finely diced)
1 orange bell pepper (finely diced)
¼ cup romaine lettuce (thinly sliced)
¼ cup red onion (finely diced)
¼ cup roughly chopped fresh cilantro (plus more for garnish)
½ teaspoon freshly cracked black pepper (to taste)

Instructions

Step 1: Add the yogurt, mayonnaise, lime juice, chipotle peppers, adobo sauce, salt, garlic, and chipotle chili powder to a food processor or high-speed blender. Blend until smooth and creamy.
Step 2: In a large mixing bowl, combine the shredded chicken, black beans, sweet corn, red and orange bell peppers, romaine lettuce, red onion, cilantro, and black pepper.
Step 3: Pour the chipotle dressing over the chicken mixture and toss until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Serve immediately with extra romaine lettuce leaves and tortilla chips for scooping.

Tips & Variations

For a creamier dressing, add extra Greek yogurt or mayonnaise to taste.
Use cooked rotisserie chicken to save time without sacrificing flavor.
Add diced avocado or cherry tomatoes for extra freshness and texture.
Swap black beans for pinto or kidney beans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit wetter as it sits; give it a good stir before serving. It’s best served cold or at room temperature. Avoid freezing, as the dressing’s texture can change.

How to Serve

A clear glass bowl filled with a colorful mix of shredded chicken salad containing bright yellow corn, black beans, finely chopped red bell peppers, and bits of green herbs, all coated in a creamy sauce with a slightly orange tint. A wooden spoon is partially sunk into the mixture, slightly lifting some of the salad. In the background, there are sliced purple onion and lime halves, scattered tortilla chips, and a corn cob, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. For best texture, toss the dressing with the chicken mixture just before serving.

Is this salad spicy?

The chipotle peppers and chili powder add a mild smoky heat, but you can adjust the spice level by using fewer chipotle peppers or omitting the chili powder.