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Chipotle chicken salad bowl with seasoned chicken, black beans, corn, avocado, and creamy dressing

Copycat Chipotle Chicken Salad Bowl

This chipotle chicken salad bowl recipe layers seasoned chicken, black beans, fresh salsa, and creamy chipotle dressing for a restaurant-style meal at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 520
Ingredients Method

Ingredients
  

  • 600 g Chicken breast, diced
  • 1 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 4 cup Romaine lettuce, chopped
  • 1 cup Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Pico de gallo
  • 1/2 cup Sour cream
  • 2 tbsp Chipotle peppers in adobo, minced

Method
 

  1. Mix the sour cream and minced chipotle peppers in adobo in a small bowl until smooth, then set aside.
  2. Heat the olive oil in a large skillet over medium-high heat, add the diced chicken, cumin, and smoked paprika, and cook for 8 to 10 minutes, stirring occasionally, until the chicken reaches 165°F / 74°C and is lightly browned.
  3. Divide the chopped romaine lettuce among 4 bowls as the base layer.
  4. Top each bowl with equal portions of cooked chicken, black beans, corn, and pico de gallo, arranging them in separate sections.
  5. Drizzle the chipotle sour cream dressing over each bowl just before serving.