Chipotle Chicken Pico Salad

A smoky, spicy chicken salad with fresh pico-style toppings, offering a balanced bite of heat and creaminess.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a small bowl, toss the diced chicken thigh with the chipotle paste until thoroughly coated. This adds a smoky, spicy flavor that permeates the meat. Heat a skillet over medium heat, and once hot, add the chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. If the chicken sticks, add a splash of water to deglaze the pan. Ensure the internal temperature of the chicken reaches 165°F for safety.
2. 2.
   While the chicken cooks, prepare your salad base by combining the cherry tomatoes, red onion, and avocado in a medium bowl. The tomatoes add a fresh sweetness, the onion a sharp bite, and the avocado a creamy texture. Gently toss the ingredients together, being careful not to mash the avocado. This mixture creates a refreshing contrast to the spicy chicken.
3. 3.
   Once the chicken is cooked, allow it to rest for a minute or two off the heat, which helps retain its juices. Then, combine it with the prepared salad. Toss everything together gently so that the flavors meld without crushing the softer ingredients. Serve immediately for best texture and flavor.
4. 4.
   For added crunch and balance, consider serving with a few tortilla chips on the side. If the dish is too spicy from the chipotle paste, an additional slice of avocado can help mellow the heat.