Daily with Luke Daily with Luke

Chipotle Chicken Salad

Chipotle Chicken Salad
Chipotle Chicken Salad


Chicken Breast 125g or thigh
Spinach/Rocket Leaves 20g (1 cup )
Cherry Tomatoes 14 punnet halved
Olive Oil 10ml ( 12 tbsp )
Lemon 14 to squeeze
Chipotle Mayo 10g ( 12 tbsp ) see store
Chipotle Spice Rub
Chilli Flakes 1g ( 14 tsp )
Coriander, Ground 1g ( 14 tsp )
Cumin, Ground 1g ( 14 tsp )
Garlic Powder 1g ( 14 tsp )
Oregano, Dried 1g ( 14 tsp ) optional
Sea Salt ( 14 tsp )


  1. Make the bulk Chipotle Seasoning by mixing the listed ingredients together well and storing in an airtight jar. Spoon one tablespoon of mixture per person you're cooking for into a bowl. Place your chicken into the bowl and massage well to get even coverage of the seasoning on all sides.
  2. Heat your fry-pan over medium heat and add a little olive oil. Place the chicken in the pan and cook until golden brown on the outside and cooked through the middle, times will vary depending on cut and thickness of chicken. Remove from pan and set aside to rest.
  3. Meanwhile, for your salad, dress your rocket leaves well with the extra-virgin olive oil and lemon juice, toss in the cherry tomatoes and serve on a plate or bowl.
  4. Top your salad with your sliced chicken and dollop your chipotle mayonnaise around the plate and enjoy.

MACROS (per serve):

Protein 40.8g

Fats 20.5g

Carbs 6.7g

Energy 373cal/1559kJ

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