Chipotle Chicken Chopped Salad

35 mins
Serves 4
https://dishingouthealth.com/chipotle-chicken-chopped-salad/

Directions

  1. 1Place chicken in a large bowl and add extra-virgin olive oil and taco seasoning.
  2. 2Toss well to coat the chicken.
  3. 3Heat a large skillet over medium heat.
  4. 4Once hot, arrange chicken in the pan and cook, undisturbed, for 5 minutes.
  5. 5Flip the chicken and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through.
  6. 6Transfer the cooked chicken to a plate and allow to slightly cool.
  7. 7Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup.
  8. 8Blend the dressing until smooth.
  9. 9To a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro.
  10. 10Cut the cooked chicken into small pieces and add to the bowl with the other salad ingredients.
  11. 11Add the dressing and toss well to combine.
  12. 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.