Chipotle Chicken Burger and Veggie Nacho Platter

Chipotle Chicken Burger and Veggie Nacho Platter



Lime Dressing:

  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp finely grated lime zest
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp each salt and freshly ground pepper


  • 1 cup corn kernels
  • 1 cup black beans
  • 1 cup grape tomatoes, halved
  • 1 avocado, chopped
  • 6 cups mixed greens
  • 2 cups corn tortilla chips
  • 1/2 cup grated Monterey jack cheese


Turkey Burgers:

  • 1 lb COLEMAN ORGANIC® Fresh Ground Chicken
  • 1 egg
  • 1/3 cup finely crushed corn tortilla chips
  • 2 tbsp grated onion
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp ground chipotle powder
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and freshly ground pepper


Lime Dressing: Whisk the lime juice with the olive oil, cilantro, lime zest, garlic, cumin, salt and pepper. Divide into two equal portions.

Salad: Combine corn, black beans, tomato and avocado with half the dressing; set aside.

Organic Chicken Burgers: Preheat the grill to medium-high; lightly coat the grate with cooking oil. Gently mix the ground chicken with the egg, crushed tortilla chips, onion, cilantro, chipotle powder, garlic, salt and pepper. Form into 4 burgers. Grill, basting with remaining dressing, for 6 to 7 minutes per side or until an well-marked and cooked through. Scatter the corn mixture over the mixed greens. Top with burgers. Garnish with tortilla chips and cheese.


To get the most juice out of your limes, roll on a flat surface before cutting and squeezing. Using corn tortilla chips makes this burger and salad gluten free!

© Coleman Natural