Chipotle Chicken Chopped Salad
Directions
- 1Place chicken in a large bowl and add extra-virgin olive oil and taco seasoning.
- 2Toss well to coat the chicken.
- 3Heat a large skillet over medium heat.
- 4Once hot, arrange chicken in the pan and cook, undisturbed, for 5 minutes.
- 5Flip the chicken and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through.
- 6Transfer the cooked chicken to a plate and allow to slightly cool.
- 7Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup.
- 8Blend the dressing until smooth.
- 9To a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro.
- 10Cut the cooked chicken into small pieces and add to the bowl with the other salad ingredients.
- 11Add the dressing and toss well to combine.
- 12Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad (optional).
Ingredients
- 1 lb. boneless, skinless chicken thighs or breasts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning (I use Siete brand)
- 4 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
- 0.33 cup crumbled cotija or queso fresco
- 0.5 cup roughly chopped fresh cilantro
- tortilla chips (crumbled overtop or used as scoopers to eat bites of salad)
- 0.5 cup avocado oil
- 0.25 cup red wine vinegar
- 2 Tbsp. honey
- 1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce)*
- 1 garlic clove
- 0.5 tsp. dried oregano
- 0.5 tsp. ground cumin
- 0.5 tsp. kosher salt
- 0.25 tsp. black pepper
Equipment
large bowllarge skilletblenderimmersion blender
Tips
- To make the salad ahead, add avocado right before serving to prevent browning.
- For less spice, use 1 to 2 tsp adobo sauce from the can of chipotle peppers instead of the whole chiles.
- Make dairy-free by omitting the cheese.
- Can be enjoyed with crumbled tortilla chips, wrapped in a tortilla, or served in a taco bowl.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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