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A delicious plate of Chipotle Chicken Chopped Salad

Chipotle Chicken Chopped Salad

This vibrant chipotle chicken chopped salad is packed with flavor and nutrition, making it a perfect meal for any occasion.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g boneless, skinless chicken thighs or breasts I prefer using thighs
  • 30 ml extra-virgin olive oil
  • 30 g taco seasoning I use Siete brand
  • 480 g chopped or shaved red cabbage
  • 425 g black beans drained and rinsed
  • 150 g frozen fire-roasted corn thawed
  • 1 unit red bell pepper diced
  • 1 unit medium ripe avocado cubed
  • 40 g crumbled cotija or queso fresco
  • 15 g roughly chopped fresh cilantro
  • 120 ml avocado oil
  • 60 ml red wine vinegar
  • 30 g honey
  • 1 unit chipotle chili pepper from a can of chipotle peppers in adobo sauce
  • 1 clove garlic
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • Large Skillet
  • Blender

Method
 

  1. Season and cook the chicken by placing it in a large bowl and adding olive oil and taco seasoning. Toss well to coat. Heat a large skillet over medium heat and arrange the chicken in the pan. Cook undisturbed for 5 minutes, then flip and cook for another 4 to 5 minutes until cooked through. Transfer to a plate and allow to cool slightly.
  2. Prepare the chipotle vinaigrette by combining all dressing ingredients in a blender. Blend until smooth.
  3. Assemble the salad by combining cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro in a large bowl. Cut the chicken into small pieces and add it to the bowl. Add the dressing and toss well to combine. Serve with crumbled tortilla chips overtop or use chips to scoop up bites of salad.

Notes

For added crunch, serve with crumbled tortilla chips on top or use them as scoopers for the salad.