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–+ servings
Chipotle Chicken Chopped Salad

Chipotle Chicken Chopped Salad: Fresh, Flavorful, and Filling

This Chipotle Chicken Chopped Salad is a vibrant, healthy meal packed with lean protein and fresh veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Boneless, Skinless Chicken Thighs or Breasts Choose thighs for extra juiciness.
  • 2 tbsp Extra-Virgin Olive Oil Aids in seasoning adherence.
  • 1 tbsp Taco Seasoning Siete brand preferred.
  • 2 cups Red Cabbage Can substitute with green cabbage.
  • 1 can Black Beans Rinsed.
  • 1 cup Frozen Fire-Roasted Corn Thawed before use.
  • 1 each Red Bell Pepper Fresh and crunchy.
  • 1 each Ripe Avocado Add just before serving.
  • 1/2 cup Crumbled Cotija or Queso Fresco Feta can be substituted.
  • 1/4 cup Chopped Fresh Cilantro Omit if preferred.
  • 1 cup Tortilla Chips Optional crunchy topping.
For the Chipotle Vinaigrette
  • 1/2 cup Avocado Oil Olive oil is a good substitute.
  • 1/4 cup Red Wine Vinegar Can use apple cider vinegar.
  • 1 tbsp Honey Maple syrup can be used for vegan option.
  • 1 tsp Chipotle Chili Pepper Adjust quantity for spice level.
  • 1 clove Garlic Garlic powder can be used.
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Equipment

  • Mixing Bowl
  • skillet
  • blender

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, toss chicken with olive oil and taco seasoning. Marinate for 10-15 minutes.
  2. Heat a skillet over medium heat and add the marinated chicken. Cook for 5 minutes without disturbing, then flip and cook for another 4-5 minutes until cooked through. Remove and let cool.
  3. In a blender, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic, oregano, cumin, salt, and pepper. Blend until smooth and creamy. Set aside.
  4. In a large bowl, layer in the salad ingredients: cabbage, beans, corn, bell pepper, avocado, cotija cheese, cilantro, and diced chicken. Mix gently.
  5. Drizzle vinaigrette over the salad and toss gently, being careful not to mush the avocado. Adjust seasoning to taste and top with tortilla chips if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

For meal prep, store salad and vinaigrette separately in airtight containers. Assemble just before serving for best freshness.

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