Chipotle Spice Rubbed Grilled Chicken Salad with Guacamole, Corn & Black Beans
Use this spicy chipotle rub when you grill chicken for an easy way to to add explosive flavor! Then use the chicken to top a southwest inspired salad with black beans, corn, and guacamole for a main dish salad everyone will love.
Servings: 6 servings
Calories: 391kcal
Ingredients
Chipotle Spice Rub:
- 2 tablespoons dried ground chipotle
- 1 ½ tablespoons kosher salt, (or 2 ½ teaspoons sea salt)
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Grilled Chicken & Salad:
- 6 boneless chicken thighs or 3 boneless chicken breasts*
- 1 head romaine lettuce chopped
- 1 ½ cups cooked black beans, or 1 14-ounce can
- 1 ½ cups cooked corn
- 1 ½ cups shredded cheddar, jack, or jalapeno jack cheese
- 1 cup prepared guacamole like this best chunky guacamole
- salsa for serving or dressing of choice, like American French
Instructions
Spice Rub Marinade:
- Prepare spice rub by mixing all the spices and seasonings together in a small bowl.
- 30 minutes to up to 4 hours before grilling, rub the chicken all over with the chipotle spice rub and place in refrigerator.
Grill Chicken:
- Grill the chicken over medium heat, about 8-10 minutes on each side, or until the thickest part of the meat reads reads 165°F on a thermometer. *
- Serve on it's own or slice the chicken for the salad.
Corn, Bean & Guacamole Salad:
- Prepare salad by dividing the lettuce between 4 to 6 plates.
- Evenly distribute the remaining salad ingredients, except the guacamole and salsa, on top of the lettuce (alternately, layer the salad ingredients on a large platter).
- Keep plates refrigerated while the chicken cooks and then divide the sliced chicken among the plates. Top each with a dollop of guacamole.
- Serve with salsa and tortilla chips.
Notes
*To Cook Bone-In Chicken: Grill skin-side down over direct heat until skin is well marked and crispy, 5 to 8 minutes. Turn pieces over and move to indirect heat. Grill, covered, until a thermometer registers 165°F when inserted into thickest part of the chicken, 15-20 minutes for legs, 20 to 30 minutes for thighs and breasts (depending on size), turning halfway through grilling.
Note: Nutrition was calculated with complete salad.
Nutrition
Serving: 2cups | Calories: 391kcal | Carbohydrates: 18.1g | Protein: 35.2g | Fat: 21.7g | Saturated Fat: 5.7g | Cholesterol: 85mg | Sodium: 576mg | Fiber: 6.1g | Sugar: 3.1g
