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5 from 3 votes

Chipotle Lime Carnitas Salad

Chipotle Lime Carnitas Salad | Crispy Carnitas in a salad drizzled with an incredible Chipotle Lime Dressing and a low carb Cilantro Lime Rice!
Servings: 4
Author: Karina - Cafe Delites



  • Leftover Pulled Pork (use this recipe) OR shredded chicken
  • 2 fresh corn cobs , or 1/2 cup tinned corn, rinsed and drained
  • ½ yellow capsicum/bell pepper , deseeded and sliced
  • ½ red capsicum/bell pepper , deseeded and sliced
  • 1 poblano pepper (ancho chile), deseeded and sliced
  • 5 cups Romaine or Cos lettuce leaves , washed and dried
  • 2 avocados , sliced
  • Extra coriander leaves to garnish
  • Lime slices , to garnish
  • 1 cup Cilantro Lime Rice*


  • 1/4 cup olive oil
  • Juice of 2 limes (1/4 cup lime juice)
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1 chipotle chile , chopped finely
  • 1-2 tablespoons adobo (adjust to your tastes)
  • 1/4 cup roughly chopped cilantro (coriander)
  • 1 teaspoon ground cumin
  • 1-2 teaspoons salt pepper to taste


  • Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.
  • Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).
  • While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.
  • Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!


*Replace the cauliflower in this recipe with 1 cup cooked rice of your choice, and half of the measurements of the other ingredients.