Chipotle Chicken Salad | Summer Meal Prep

Ingredients

• 25g chipotle paste (can be found in any large supermarket)
• 1 tbsp. extra virgin olive oil
• 1 garlic clove (finely chopped)
• Juice of ½ a lime
• ½ tsp. cumin
• ½ tsp. smoked paprika
• ½ tsp. chilli powder
• 1 tbsp. honey
• 2 chicken breasts (approx. 150g each)
• 1 tbsp. coconut oil

• 1 large avocado
• A handful of coriander (stems removed)
• 1 garlic clove (finely chopped)
• 200g 0% fat Greek yoghurt
• Juice of ½ a lime
• A splash of milk
• Salt and pepper to taste

• Lettuce (chopped)
• Cherry tomatoes (halved)
• 2 tbsp. black beans
• 1 bell pepper (diced)

Method

1. Mix together chipotle paste, olive oil, garlic, lime juice, cumin, smoked paprika, chilli powder, and honey, then season with salt and pepper to taste.
2. Then transfer your marinade to a large bowl along with the chicken breasts and massage your marinade into each one. Leave to marinade if you have time, if not, don’t worry.
3. Now, add the avocado, coriander, garlic, Greek yoghurt, lime juice, milk, salt and pepper to a blender or food processor and blitz until smooth. Set aside.
4. Heat coconut oil in a non-stick pan and add your marinated chicken breasts. Fry for 5-7 minutes on each side. Make sure chicken is cooked through before slicing, you might want to bake it for a further 10 minutes in the oven if you’re not sure.
5. To serve, add lettuce, cherry tomatoes, black beans and pepper to a bowl and mix together. Then add your chipotle chicken breast on top followed by your avocado dressing. Dig in!