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Chipotle Chicken Chopped Salad

Chipotle Chicken Chopped Salad
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If you’re craving a vibrant and nutritious meal, look no further than this Chipotle Chicken Chopped Salad. Bursting with flavor from tender, seasoned chicken, crisp veggies, and a zesty chipotle vinaigrette, this salad is perfect for busy weeknights or casual gatherings. Not only is it quick and easy to make—ready in just 35 minutes—but it’s also meal prep-friendly, ensuring you enjoy tasty leftovers throughout the week. The adaptability of this recipe allows you to customize it based on your preferences or what you have on hand, making it a versatile family favorite.

Ingredients

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  • 1 lb. boneless, skinless chicken thighs or breasts
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. taco seasoning
  • 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 red bell pepper, diced
  • 1 medium ripe avocado, cubed
  • 1/3 cup crumbled cotija or queso fresco
  • 1/2 cup roughly chopped fresh cilantro
  • Optional for serving: tortilla chips (crumbled overtop or used as scoopers)
  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. honey
  • 1 chipotle chili pepper
  • 1 garlic clove
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. In a large bowl, toss chicken with olive oil and taco seasoning until well-coated. Cook in a skillet over medium heat for 9–10 minutes until cooked through; chop into pieces.
  2. Blend vinaigrette ingredients (avocado oil, apple cider vinegar, honey, chipotle pepper, garlic, oregano, cumin, salt, and black pepper) until smooth.
  3. In a large bowl, combine chopped cabbage, black beans, corn, red bell pepper, avocado, cilantro, and chicken. Drizzle with vinaigrette and toss to combine.

Nutrition

Find it online: https://cookingwitheleanor.com/chipotle-chicken-chopped-salad/