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Chipotle Chicken Salad

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I had a big time craving for grilled chicken salad.  There is no special meaning behind the craving thing.  I’m too old for that.  Yeah, I’m a grandma.  It probably just means I needed more vegetables and protein.  So we made a ginormous salad and went in search of a good, flavorful chicken marinade.  Bingo!  We found the perfect marinade that would be terrific as the star in a fajita dinner, tacos, salad or anything.  I didn’t manage to get any photos fresh off the grill, but you’ll have to trust me on this.  This chicken is so tender, juicy and full of flavor.   If you’re in a real spicy mood, add more chipotle chilies and enjoy. 

My brother David asked me about this recipe so I told him I would post it in time for Memorial Day BBQ’s.  Here you go bro!  Hope you get a chance to make it! 
Chipotle Chicken Marinade
(Adapted from a recipe by Laurie at Simply Scratch as posted on Tasty Kitchen)
6 tablespoons extra virgin olive oil

2 tablespoons honey
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly ground pepper
1/2 teaspoon ground cumin
4 cloves garlic, peeled and chopped
4 whole Chipotle Chiles in Adobo Sauce
4-6 boneless, skinless chicken breasts

Combine all the ingredients except the chicken breasts in a blender or immersion blender container.  Blend until the marinade is smooth and thick like dressing.  Pour the marinade over the chicken breasts in a large zip lock bag and refrigerate for 4 hours.  Remove the chicken from the refrigerator 30 minutes before grilling.  Discard the marinate and grill the chicken on medium heat until cooked through.  Allow the chicken to rest for about 30 minutes before serving.

Serve with your favorite toppings or dressing.

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Hope you have a wonderful long weekend.  Be safe and please check back for more delicious, easy kitchen tested recipes!  Thanks so much for stopping by 🙂

Tricia

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11 Comments

  1. Mary says

    This was delicious chicken, Tricia! I made it the same night you posted it. I just couldn't resist. SO simple and a ton of awesome flavor. I actually made a double batch and froze the second half of the raw chicken in the marinade. I'm betting it will be even spicier after that much time in the marinade. Thanks!

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