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Mix together chipotle paste, olive oil, garlic, lime juice, cumin, smoked paprika, chilli powder, honey and salt and pepper to taste.
Transfer your marinade to a large bowl along with chicken breasts and massage your marinade into chicken breasts. Leave to marinade if you have time, if not, don’t worry.
Now, add avocado, coriander, garlic, greek yoghurt, lime juice, milk, salt and pepper to a blender or food processor and blitz until smooth.
Heat coconut oil in a non-stick pan or grill and add your chicken breasts. Fry for 5-7 mins on each side. You will probably need to bake in the oven for a further 10-15 mins. Make sure the chicken is cooked through before slicing.
To serve, add lettuce, cherry tomatoes, black beans and pepper to a bowl and mix together. Then add your chipotle chicken breast on top followed by your avocado dressing.
Nutritional Info
Cals – 509
Carbs – 33g
Protein – 48g
Fat – 21g
Ingredients
Serves Serves 3
For The Chipotle Chicken Salad
- 25g of Chipotle Paste
- Tbsp of extra virgin olive oil
- 1 clove of garlic - finely chopped
- Juice of 1/2 a lime
- 1/2 a tsp of cumin
- 1/2 a tsp of smoked paprika
- 1/2 a tsp of chilli powder
- Tbsp of honey
- 2 large chicken breasts
- Tbsp of coconut oil
For The Creamy Avocado Dressing
- 1 large avocado
- A handful of coriander - stems removed
- 1 clove of garlic - chopped
- 200g of 0% fat greek yoghurt
- Juice of 1/2 a lime
- A splash of milk
- Salt and pepper, to taste
To Serve (Per Serving)
- To serve per serving: 1 small lettuce - chopped
- 6-7 cherry tomatoes halved
- 2 tbsp of black beans
- 1 bell pepper - diced
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