Chipotle BBQ Chicken Salad with Cilantro Lime Dressing
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This chipotle BBQ chicken salad with cilantro lime dressing combines smoky grilled chicken tossed in chipotle-spiked barbecue sauce with crisp lettuce, creamy avocado, queso fresco, and a bright, herb-packed cilantro lime dressing. The balance of smoky, tangy, and fresh flavors makes this salad hearty enough for a full meal while still feeling light and vibrant. Perfect for weeknight dinners or meal prep, it’s a flavorful way to upgrade your salad routine. If you love bold, fresh salads, try my southwest salad with BBQ chicken or BBQ chicken chopped salad.
Why You’ll Love This Recipe
- Smoky and fresh – Chipotle BBQ chicken pairs perfectly with bright cilantro lime dressing.
- Hearty salad – Protein-packed chicken and avocado make it filling enough for a main dish.
- Great for meal prep – Components can be made ahead and assembled quickly.
Key Ingredients in This Recipe
- Chicken – I use chicken thighs in this recipe because they are both a cheaper cut as well as extremely flavorful. As the chicken is grilled it remains tender through chicken breasts can be substituted as well.
- Chipotle powder – Chilies are given different names once the peppers are dried and the flavor profile changes; chipotles are jalapeño peppers picked when they are fully ripe and red, then dried and smoked. Ground chipotle powder adds a smokey, sweet and slightly spicy chili flavor and dresses up store-bought BBQ sauce.
- Lettuce – I use a combination of green leaf lettuce and butter lettuce in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Toss the warm, sliced chicken with a small spoonful of the chipotle BBQ sauce after slicing, not just before cooking. This layers the flavor and keeps the chicken extra juicy while ensuring every bite is evenly coated without overpowering the salad.
Swaps and Substitutions
- Chicken thighs: Use chicken breasts or rotisserie chicken for a leaner or quicker option.
- Chipotle powder: Substitute with smoked paprika for a milder smoky flavor.
- BBQ sauce: Use your favorite store-bought or make a homemade version using my easy recipe.
- Lettuce: Romaine or mixed greens can replace butter lettuce.
- Queso fresco: Swap with feta or cotija cheese for a similar salty finish.
How to Make Chipotle BBQ Chicken Salad with Cilantro Lime Dressing (Step-by-Step)
- Make the dressing. Place all of the ingredients for the dressing in a blender and blend until all ingredients are combined.
- Make the chipotle BBQ sauce. Heat the grill to high. In a small bowl add the chipotle powder to the barbecue sauce and stir until completely combined.
- Brush and grill the chicken. Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through. Remove the from grill and let stand on a cutting board for 5 minutes. Cut into 1” pieces.
- Toss lettuce with dressing. Place the butter lettuce and green leaf lettuce in a bowl. Then, add dressing to the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated.
- Add toppings and serve. Add the avocado, queso fresco and green onions, and toss to combine. Divide the salad evenly into salad bowls, top each with some of the chicken, then serve.
How to Serve This Chipotle BBQ Chicken Salad
- As a main: Serve chipotle BBQ chicken salad as a complete, protein-packed meal.
- For entertaining: Arrange toppings separately for a build-your-own salad bar.
- With extras: Add black beans or corn for a more Southwestern-style salad.
- For crunch: Top with tortilla strips or crushed chips before serving.
How to Store This Chipotle BBQ Chicken Salad
- Refrigerator: Store components separately in airtight containers for up to 3 days.
- Dressing: Keep cilantro lime dressing refrigerated and shake before using.
- Chicken: Reheat gently or serve cold over the salad.
- Assembly: Toss just before serving to keep lettuce fresh and crisp.
How to Skip the Grill and Make Chicken Thighs in a Pan
Heat a cast iron skillet over medium-high heat. Add a bit of vegetable oil and heat through. Add the chicken thighs, working in batches if needed. Cook them until the sauce caramelizes, about 5 minutes. Flip the chicken and continue to cook until completely cooked through, about an additional 5 minutes.
FAQ – Frequently Asked Questions
Chipotle BBQ chicken salad with cilantro lime dressing is a hearty salad made with grilled chicken coated in smoky chipotle barbecue sauce, served over lettuce with fresh toppings and a zesty herb dressing.
Yes. You can prepare the chicken and dressing in advance, then assemble the chipotle BBQ chicken salad just before serving for the best texture.
Yes. While homemade cilantro lime dressing adds the best flavor, store-bought versions can be used for convenience.
Chipotle BBQ chicken salad can be a balanced meal with protein, healthy fats, and vegetables; adjust portions and dressing to fit your preferences.
Yes. The chicken for chipotle BBQ chicken salad can be grilled, baked, or pan-seared depending on your preference.
Other Recipes to Try
Loved this easy salad recipe? Take a look at some of my other light lunch options beow:
- Southwest Salad with BBQ Chicken
- Heirloom Tomato & Grilled Veggie Salad with Burrata & Basil
- Spring Veggie Quinoa Bowl with Burrata
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Chipotle BBQ Chicken Salad with Cilantro Lime Dressing
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Ingredients:
For the dressing:
- 2 tablespoons fresh lime juice
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- ¼ cup extra-virgin olive oil
- 1 cup fresh cilantro leaves
For the chicken:
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon chipotle powder
- 1 cup BBQ sauce, homemade BBQ sauce here)
For the salad:
- 1 head butter lettuce, washed and cut or torn into bite-size pieces
- 1 head green leaf lettuce, washed and cut or torn into bite-size pieces
- 1 avocado, peeled, pit removed and diced
- ¼ cup queso fresco
- 2 green onions, thinly sliced
Instructions:
For the dressing:
- Place all of the ingredients for the dressing in a blender and blend until all ingredients are combined.
For the chicken:
- Heat the grill to high. In a small bowl add the chipotle powder to the barbecue sauce and stir until completely combined.
- Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through. Remove the from grill and let stand on a cutting board for 5 minutes. Cut into 1” pieces.
To assemble the salad:
- Place the butter lettuce and green leaf lettuce in a bowl. Add dressing to the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated.
- Add the avocado, queso fresco and green onions, and toss to combine. Divide the salad evenly into salad bowls, top each with some of the chicken, then serve.
Notes:
Nutrition:
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