Chipotle Chicken Chopped Salad
A fresh, vibrant salad featuring seasoned chicken, crisp vegetables, and a smoky chipotle vinaigrette for a delightful meal that's easy to prepare.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs or breasts Preferred: thighs
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp taco seasoning I use Siete brand
For the Salad
- 4 to 5 cups chopped or shaved red cabbage
- 1 15-oz can black beans drained and rinsed
- 1 cup frozen fire-roasted corn thawed
- 1 medium red bell pepper diced
- 1 medium ripe avocado cubed
- 1/3 cup crumbled cotija or queso fresco
- 1/2 cup fresh cilantro roughly chopped
- to taste tortilla chips optional for serving
For the Chipotle Vinaigrette
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 Tbsp honey
- 1 chipotle chili pepper from a can of chipotle peppers in adobo sauce
- 1 clove garlic
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Cook Chicken
- Place the chicken in a large bowl. Add extra-virgin olive oil and taco seasoning, tossing well to coat evenly.
- Heat a large skillet over medium heat. Arrange the chicken in the pan and cook undisturbed for about 5 minutes.
- Flip the chicken and continue cooking for another 4 to 5 minutes, or until juices run clear and chicken is cooked through.
- Transfer the cooked chicken to a plate and allow it to cool slightly before cutting into small pieces.
Prepare Vinaigrette
- Combine all vinaigrette ingredients in a blender or immersion blender cup. Blend until smooth and well combined.
Assemble Salad
- In a large bowl, mix chopped red cabbage, black beans, corn, diced bell pepper, cubed avocado, crumbled cheese, and chopped cilantro. Toss to combine.
- Add cut chicken and drizzle with chipotle vinaigrette. Gently toss until everything is well coated.
- Serve the salad chilled or at room temperature, optionally topped with crumbled tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to avoid sogginess. Freezing chicken is possible, but the salad itself does not freeze well.