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Chipotle Chicken Bowl

by Chilly’s from Food on the Go

This delicious chipotle chicken salad is designed to be packed up for a healthy lunch on the go.


Pulled chicken in a smoky chipotle sauce served with a green quinoa salad makes a lovely summer lunch (or packed lunch). Everything can be made in advance and kept in the fridge until you’re ready to eat. If you can get hold of bottled chipotles in adobo sauce, use these instead of chipotle paste for an even more intense flavour.

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300g/10oz chicken breast
200g/7oz tinned chopped tomatoes
1 tbsp tomato purée
2 tbsp chipotle paste
2 garlic cloves, crushed
½ tsp dried oregano
½ tsp ground cumin
1 tsp sugar
1 tbsp lime juice
1 tbsp red wine vinegar
sea salt and black pepper
A few sprigs of coriander, chopped salsa or pico de gallo, to serve
For the quinoa salad:
300ml/½ pint vegetable stock
115g/4oz quinoa (dry weight)
100g/3½oz mixed greens, such as kale, spinach
3 spring onions, sliced
A small bunch of coriander, chopped
1 small ripe avocado, peeled, stoned and diced
1 garlic clove, crushed
1 green chilli, deseeded and diced
A pinch of sea salt crystals
3 tbsp fruity green olive oil
juice of 1 small lime


Prep: 20 mins. Cook: 45–55 mins.

Put the chicken, tomatoes, tomato purée, chipotle paste, garlic, oregano, cumin and sugar in a saucepan. Add the lime juice and vinegar plus 120ml/4fl oz water. Season with salt and pepper and set the pan over a low to medium heat. Cover with a lid and simmer for 40–50 minutes, stirring occasionally, until the chicken is really tender and the sauce has reduced. Remove the chicken from the pan and shred with 2 forks.

Use a stick blender to purée the sauce, then set over a medium heat and let it bubble away for a few minutes until thick.

While the chicken is cooking, make the quinoa salad: heat the stock in a saucepan and when it starts to boil, add the quinoa. Reduce the heat, cover the pan and simmer gently for 15 minutes, or until tender and most of the broth has been absorbed. Turn off the heat and leave to steam in the pan for 5–8 minutes. Drain off the excess liquid and fluff up the quinoa with a fork. Set aside to cool a little.

Mix together the greens, spring onions, coriander, avocado and warm quinoa in a bowl. Crush the garlic, chilli and sea salt in a pestle and mortar. Gradually stir in the oil and then the lime juice to make a dressing. Stir gently into the quinoa mixture.

Divide the quinoa between 2 bowls. Add the shredded chicken with the sauce on the side or stir the chicken into the sauce. Sprinkle with coriander and serve with tomato salsa or pico de gallo.

Tip: Instead of cooking the quinoa, you can use a pouch of ready-to-eat cooked quinoa.

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