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Chipotle chicken salad bowl with romaine, black beans, corn, pico de gallo, and cilantro-lime dressing in a ceramic bowl

Copycat Chipotle Chicken Salad Bowl

This chipotle chicken salad bowl recipe layers seasoned chicken, black beans, fresh salsa, and creamy cilantro-lime 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
  • 2 tbsp Chipotle peppers in adobo, minced
  • 1 tsp Cumin
  • 1 tbsp Olive oil
  • 6 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 Fresh lime juice
  • 2 tbsp Fresh cilantro, chopped

Method
 

  1. Toss the diced chicken with minced chipotle peppers in adobo and cumin until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat and cook the chicken for 12 to 15 minutes, stirring occasionally, until golden and cooked to 165°F / 74°C.
  3. Whisk together sour cream, lime juice, and cilantro in a small bowl until smooth.
  4. Divide the romaine lettuce among four bowls and top each with black beans, corn, pico de gallo, and cooked chicken.
  5. Drizzle the cilantro-lime dressing over each bowl and serve immediately.