Dinner

Chipotle Chicken Chopped Salad Recipe

Name: Chipotle Chicken Chopped Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 1 lb. boneless, skinless chicken thighs or breasts (preferably thighs); 2 Tbsp. extra-virgin olive oil; 2 Tbsp. taco seasoning (Siete brand recommended); 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 cheese; 1/2 cup roughly chopped fresh cilantro; Optional for serving: tortilla chips (crumbled or for scooping); 1/2 cup avocado oil; 1/4 cup red wine vinegar; 2 Tbsp. honey; 1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce); 1 garlic clove; 1/2 tsp. dried oregano; 1/2 tsp. ground cumin; 1/2 tsp. kosher salt; 1/4 tsp. black pepper

Bymia larkspur May 1, 2026May 1, 2026

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Introduction

This Chipotle Chicken Chopped Salad is a vibrant and flavorful meal that combines smoky, seasoned chicken with a crisp mix of vegetables and a zesty chipotle vinaigrette. It’s perfect for a quick lunch or a light dinner packed with bold Mexican-inspired flavors.

A colorful salad in a white bowl with blue flower designs, filled with several layers starting with chopped grilled chicken pieces with golden-brown char marks and black beans scattered around. Bright yellow corn kernels and chopped red bell peppers add vibrant color, while shredded purple cabbage gives a crisp texture spread throughout. Fresh green avocado slices sit on top, along with crushed tortilla chips adding a crunchy layer. White crumbled cheese is sprinkled over everything, and green cilantro leaves complete the visual with a fresh touch. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. boneless, skinless chicken thighs or breasts (thighs preferred)
2 Tbsp. extra-virgin olive oil
2 Tbsp. taco seasoning (such as Siete brand)
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 or used as scoopers)
1/2 cup avocado oil
1/4 cup red wine vinegar
2 Tbsp. honey
1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce)
1 garlic clove
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper

Instructions

Step 1: Place the chicken in a large bowl. Add the extra-virgin olive oil and taco seasoning, then toss well to coat evenly.
Step 2: Heat a large skillet over medium heat. When hot, arrange the chicken in the pan and cook undisturbed for 5 minutes. Flip the chicken and cook for another 4 to 5 minutes, until cooked through and juices run clear. Remove from heat and let the chicken cool slightly.
Step 3: Prepare the chipotle vinaigrette by combining avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic, oregano, cumin, salt, and black pepper in a blender or immersion blender cup. Blend until smooth.
Step 4: In a large bowl, combine chopped cabbage, black beans, thawed corn, diced red bell pepper, cubed avocado, crumbled cotija or queso fresco, and chopped cilantro.
Step 5: Cut the cooked chicken into small pieces and add to the bowl with the vegetables and cheese.
Step 6: Pour the vinaigrette over the salad ingredients and toss well to combine thoroughly.
Step 7: Serve immediately, optionally topped with crumbled tortilla chips or use the chips to scoop bites of salad.

Tips & Variations

For extra smoky flavor, char the chicken on a grill instead of cooking in a skillet.
Swap cotija cheese for feta if you prefer a milder taste.
Add a squeeze of fresh lime juice to the dressing for a brighter tang.
Use kale or romaine lettuce instead of cabbage for a different texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Reheat the chicken gently or enjoy the salad cold. Add tortilla chips just before serving to keep them crisp.

How to Serve

A wooden bowl filled with a colorful layered salad, including bright yellow corn, deep black beans, vibrant red bell peppers, purple shredded cabbage, and chunks of green avocado. Pieces of seasoned, browned chicken are mixed in along with fresh green cilantro leaves scattered on top. White crumbly cheese is sprinkled over the salad, adding a light contrast to the rich colors. The bowl rests on a white marbled surface with a wooden spoon partially inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them, as breasts can dry out faster than thighs.

Is this salad suitable for meal prep?

Absolutely. To keep everything fresh, store the components separately and combine just before eating. The dressing and avocado are best added right before serving to avoid sogginess and browning.