HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Rubbed Chicken Salad
Chipotle-Rubbed Chicken Salad

Chipotle-Rubbed Chicken Salad

with Pico de Gallo and Avocado

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This, my friends, is the burrito bowl of all burrito bowls. It contains the unbeatable flavor combo of chipotle and tangy lime zest, but what takes it up a notch is the oregano-scented black beans, homemade pico de gallo, and summery citronette dressing. This isn’t your ordinary dinner. It’s a fiesta!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 box

Black Beans

12 ounce

Chicken Breasts

3.5 ounce

Chipotles in Adobo


4 ounce

Grape Tomatoes

1 unit


1 unit

Romaine Lettuce

1 unit


1 unit

Red Onion

2 unit


1 teaspoon

Dried Oregano

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Energy (kJ)2678 kJ
Fat22 g
Saturated Fat3 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber29 g
Protein57 g
Cholesterol405 mg
Sodium303 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Quarter the tomatoes. Halve, peel, and finely chop the onion. Zest and halve the lime. Mince the jalapeño pepper, removing the seeds and ribs if you prefer less heat. Chop the romaine into 1-inch pieces. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the beans.


In a small bowl, toss together the tomatoes, ¼ cup onion (or less, to taste), a squeeze of lime, and as much jalapeño pepper as you like. Season with salt and pepper. In another small bowl, whisk together another squeeze of lime and a drizzle of olive oil (to taste). Season with salt and pepper.


Place the lime zest, chicken breasts, and 2 teaspoons adobo sauce (the spicy sauce inside the can of chipotles) in a medium bowl. Season generously with salt and pepper and turn to evenly coat.


Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion, remaining jalapeño pepper, scallion whites, and oregano to the pan. Cook, tossing, for 3-4 minutes, until softened. Add the beans. Cook, tossing, for another 1-2 minutes. Season with salt and pepper. Remove from the pan and set aside.


Cook the chicken: Heat another drizzle of olive oil in the same pan over medium heat. Add the chicken. Cook 4-5 minutes per side, until blackened and cooked through. Set aside to rest 5 minutes.


Finish: Halve, pit, and slice the avocado. Thinly slice the chicken. Plate the romaine lettuce and drizzle with the citronette dressing. Top with the beans, chipotle-rubbed chicken, pico de gallo, and scallion greens. Lay the avocado slices on the side and enjoy!