Chipotle Chicken Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 1

Ingredients:

3 cups spring mix

5 oz fully cooked Chi-King Creamy c=Chipotle Chicken Filet

1/2 cup sweet potatoes, sliced

1/3 cup carrots, sliced

1/3 cup sweet peppers, sliced

Olive oil spray

1 tbsp crumbled blue cheese

1/2 ripe avocado

1/2 cup nonfat plain Greek yogurt

Juice of 1 lime

1 clove garlic, minced

1 tbsp chopped fresh cilantro

1/2 tsp ground cumin

Salt & pepper to taste

2–3 tbsp water

Directions

1. Air Fry Veggies:

   • Toss diced sweet potatoes, sliced carrots, and sweet peppers lightly in olive oil spray, salt, and optional paprika.

   • Air fry at 400°F:

     • Sweet potatoes: ~15 min

     • Carrots & peppers: ~10–12 min (shake halfway)

2. Dressing

   • Scoop the avocado into a blender or food processor.

   • Add lime juice, olive oil, yogurt, garlic, cilantro (if using), and sweetener (if using).

   • Blend until smooth and creamy.

   • Add water 1 tablespoon at a time until desired consistency is reached.

   • Season with salt and pepper to taste.

3. Assemble Salad:

   • On a plate, layer spring mix.

   • Top with air-fried veggies, sliced Creamy Chipotle Chicken filet from Chi-Fam, and crumbled blue cheese.

   • Drizzle avocado lime dressing over everything.