Chipotle Pasta Chicken Salad

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Издатель
Chipotle Pasta Chicken Salad

(Per Serving - 2 Total)
482 Calories
61gP | 46gC | 8gF

Ingredients:
650g Chicken Breast (Raw Weight)
2 Chipotle Peppers in adobo sauce
2 Garlic Cloves
1 Tsp Cumin
Lime Juice
1 Tsp Salt and Pepper
150g Pasta
1 Cup Cherry Tomatoes
150g Black Beans
45g Light Fat Cheese
1 Avocado (Optional, not included in the macros)

Corn Salsa:
½ Cup Corn
Jalapenos Peppers
¼ Diced Red Onion
Cilantro
Lime
Salt and Pepper to taste

Tomato Salsa:
1 Diced Tomato
¼ Diced Red Onion
Cilantro
Lime
Salt and Pepper to taste

Chipotle Dressing:
125g Greek Yogurt
1 Tbsp Mayonnaise
2 Chipotle Peppers in adobo sauce
2 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Cumin
2 Tsp Sweetener
Lime Juice
Salt and Pepper to taste

Instructions:
1. Prepare chipotle marinade by blending the following: 2 Chipotle Peppers in adobo sauce, 2 Garlic Cloves, 1 Tsp Cumin, Lime Juice.
2. Marinade whole chicken breast for at least 30 mins in the chipotle marinade. Then cook in the air fryer or oven until the internal temperature reaches 165F (I cooked mine in the air fryer for 22mins at 365F, flipping halfway).
3. Prepare the corn salsa by adding the following ingredients together: ½ Cup Corn, Jalapenos Peppers, ¼ Diced Red Onion, Cilantro, Lime juice, Salt and Pepper to taste.
4. Prepare the tomato salsa by adding the following ingredients together: 1 Diced Tomato, ¼ Diced Red Onion, Cilantro, Lime, Salt and Pepper to taste or use store bought salsa.
5. Once the chicken is cooked, let it rest and cube into bite sized pieces.
6. Combine the following ingredients for the chipotle dressing: 125g Greek Yogurt, 1 Tbsp Mayonnaise, 2 Chipotle Peppers in adobo sauce, 2 Tsp Garlic Powder, 1 Tsp Paprika, 1 Tsp Cumin, 2 Tsp Sweetener, Lime Juice, salt and pepper to taste.
7. Combine all the ingredients together into a bowl, mix and divide into 3 equal portions.

I served mine with tortilla chips and reserved the avocado and cheese to account for the extra calories from the chips.

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