The Springtime Grilling Series continues with a bold, refreshing favorite: Chipotle Grilled Chicken Salad with Grilled Corn, Peppers, and Arugula. Light yet satisfying, this dish layers smoky heat and seasonal brightness for a salad that eats like a main course. Tender chicken is kissed with chipotle spice and charred to perfection, while sweet corn and bell peppers develop their natural sugars over an open flame. Finished with peppery arugula and a zesty homemade dressing, it’s a colorful plate that balances fire and freshness in every bite.
This recipe was made for crisp spring evenings when you want something vibrant yet hearty—something that feels good to eat and even better to share. Each grilled ingredient adds depth without weighing the dish down. It’s simple to prepare but anything but plain. The textures sing: juicy, smoky chicken, crunchy corn kernels, and the bite of arugula all work in harmony.
As part of the Springtime Grilling Series, this recipe captures the spirit of the season—fresh, bright, and made to be enjoyed outdoors. Whether you’re planning a weekday dinner or setting the table for weekend guests, this grilled salad delivers elegance without fuss. Fire up your Summerset Grill, let the ingredients shine, and enjoy a fresh take on a salad worthy of a place at the center of your table.
Serves 2
Chipotle Grilled Chicken Salad with Grilled Corn, Peppers, and Arugula Ingredients
- 2 pieces of Grilled Chipotle Chicken (see below)
- 1 ear of corn, shucked
- 1 red bell pepper, halved and seeded
- 4–6 scallions, whole
- olive oil for brushing
- 1 –1.5 cups cooked quinoa
- 2–3 cups arugula (or other baby greens)
- 1 avocado, sliced
- handfulof cherry tomatoes, halved
- 1/4 cup cilantro leaves
- salt and pepper
- optional garnishes: queso fresco cheese, lime wedges
Grilled Chipotle Chicken
- 2 lbs chicken thighs or breasts (boneless, skinless)
- 1/4 cup olive oil
- 2 chipotle peppers (canned) plus 2 tablespoons adobo sauce (juice from the can)
- 4 garlic cloves
- 1 shallot
- 1 1/2 tablespoons cumin
- 1 tablespoon coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt (1 teaspoon per pound)
Chipotle Lime Dressing
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey or agave (if you would rather leave this out, cut lime juice down to 2 tablespoons, add more to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/4–1/2 teaspoon ground chipotle powder, more to taste
Chipotle Grilled Chicken Salad with Grilled Corn, Peppers, and Arugula Directions
- Preheat the grill to medium-high.
- Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 minutes or up to 24 hours.
- Grill each side of the chicken for 6-7 minutes or until good grill marks appear. Lower the heat, move the chicken to the cooler side of the grill, and continue to grill until the chicken is cooked through and the internal temperature reaches 165°F.
- Let it rest for 5-10 minutes before serving, then squeeze with lime and sprinkle with optional cilantro.
- Brush the red bell pepper halves, ear of corn, and scallions with olive oil (or olive oil spray) and grill until tender and grill marks appear, about 5-8 minutes.
- Cut the kernels off the corn, slice the bell pepper, slice the avocado, and cut the cherry tomatoes in half.
- Slice the chicken if using.
- Make the dressing by whisking it all together in a small bowl.
- Assemble the bowls. Divide and layer the quinoa and arugula, then arrange the grilled chicken (or tofu), corn, peppers, sliced avocado, and tomatoes around the bowl.
- Sprinkle with a bit of salt and pepper ( especially avocado, corn, and tomatoes)
- Top with cilantro and any of the other garnishes you like.
- Spoon the Chipotle Lime dressing over the top (you may not need it all).
- Enjoy these immediately, or pack them away for a delicious take-away meal on the go.
Taken from feastingathome.com