Adobo Lime Chicken Salad

This Adobo Lime Chicken Salad gets its smoky, citrusy flavor from Milford Spice Company’s Adobo Lime — and a kick of heat from the chipotle pepper. Fresh, colorful ingredients make this a perfect summer salad! Omit the chipotle for a mild version.

? Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (about 2 large breasts or 5–6 tenderloins)

• ⅓ cup honey

• ⅓ cup chicken stock (or water)

• ¼ tsp salt

• 2 Tbsp Milford Spice Company’s Adobo Lime

• 1 clove garlic, minced

• 2 Tbsp lime juice

• 3 Tbsp adobo sauce (from a can of chipotle peppers)

• 1 whole chipotle pepper (omit for mild version)

Slurry for thickening

• 2 Tbsp cold water

• 2 tsp cornstarch

Salad Mix-Ins

• 3 cups frozen corn, thawed

• 1 red bell pepper, diced

• 20 cherry tomatoes, halved

• ½ tsp kosher salt

• 8 cups chopped romaine lettuce

• 1 can black beans, rinsed and drained

• ½ red onion, diced

• 1 avocado, sliced

(Optional: tortilla strips for crunch)

For the Vinaigrette

• ½ cup olive oil

• ¼ cup freshly squeezed lime juice

• 2 tsp Milford Spice Company’s Adobo Lime

• 1 medium clove garlic, grated

• 1 tsp agave

• 1 tsp kosher salt

• ½ cup chopped fresh cilantro

?‍? Directions

Make the Vinaigrette

1. Place olive oil, lime juice, Adobo Lime, garlic, agave, salt, and cilantro in a jar with a lid.

2. Shake well and let sit at least 30 minutes for flavors to meld.

Cook the Chicken (Instant Pot Method)

1. In the Instant Pot insert, stir together honey, stock, salt, Adobo Lime, garlic, lime juice, adobo sauce, and chipotle pepper. Add chicken, turning to coat.

2. Seal lid, set to high pressure for 9 minutes. Quick release when finished.

3. Remove chicken to rest on a cutting board.

4. Switch Instant Pot to Sauté. Stir together water + cornstarch slurry, then add to the pot. Simmer 1–2 minutes until sauce thickens. Remove chipotle pepper.

5. Slice chicken into strips or cubes, return to sauce, and toss to coat.

Assemble the Salad

1. In a large bowl, mix black beans, corn, bell pepper, tomatoes, and onion.

2. Add chopped romaine lettuce and toss again.

3. Top with chicken, avocado slices, and tortilla strips (optional).

4. Drizzle with Adobo Lime vinaigrette and serve immediately.

✨ Serving Idea: For a smoky, spicy version keep the chipotle pepper; for a milder salad, simply leave it out and let the Adobo Lime shine.