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Chipotle chicken salad bowl with seasoned chicken, black beans, pico de gallo, and cilantro-lime dressing in a wide 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 Olive oil
  • 1 tbsp Chipotle peppers in adobo, minced
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 4 cup Romaine lettuce, chopped
  • 1 cup Black beans, drained and rinsed
  • 1 cup Pico de gallo
  • 1/2 cup Sour cream
  • 2 tbsp Fresh lime juice
  • 2 tbsp Fresh cilantro, chopped

Method
 

  1. Whisk together sour cream, lime juice, and cilantro in a small bowl until smooth, then refrigerate until ready to serve.
  2. Heat olive oil in a large skillet over medium-high heat, add the diced chicken, chipotle peppers, cumin, and garlic powder, and cook for 12 to 15 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 cooked chicken, black beans, and pico de gallo, arranging them in separate sections.
  5. Drizzle the cilantro-lime dressing over each bowl and serve immediately.