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Chipotle Chicken Chopped Salad Recipe

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★★★★★

4.7 from 57 reviews

This Chipotle Chicken Chopped Salad is a vibrant and flavorful dish featuring seasoned chicken thighs cooked to perfection and combined with a fresh mix of cabbage, black beans, fire-roasted corn, bell pepper, avocado, and cotija cheese. Tossed in a smoky chipotle vinaigrette, this salad offers a perfect balance of smoky, tangy, and fresh flavors, ideal for a satisfying lunch or light dinner. Optional tortilla chips add a fun crunch or scoop for the salad.

Ingredients

Scale

For the Chicken:

  • 1 lb. boneless, skinless chicken thighs or breasts (preferably thighs)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. taco seasoning (Siete brand recommended)

For the Salad:

  • 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)

For the Chipotle Vinaigrette:

  • 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

  1. Season and Cook Chicken: Place the chicken in a large bowl, add the extra-virgin olive oil and taco seasoning, and toss well to evenly coat the meat. Heat a large skillet over medium heat until hot. Arrange the chicken in the pan without overcrowding and cook undisturbed for 5 minutes to form a crust. Flip the chicken and cook for another 4 to 5 minutes, or until the chicken juices run clear and it is fully cooked through. Transfer the cooked chicken to a plate and allow it to cool slightly.
  2. Prepare Chipotle Vinaigrette: Combine the avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic clove, dried oregano, ground cumin, kosher salt, and black pepper in a blender or immersion blender cup. Blend until the dressing is smooth and creamy.
  3. Assemble Salad: In a large mixing bowl, combine the chopped red cabbage, black beans, thawed fire-roasted corn, diced red bell pepper, cubed avocado, crumbled cotija or queso fresco cheese, and chopped cilantro. Cut the cooked chicken into small bite-sized pieces and add to the bowl. Pour the chipotle vinaigrette over the salad and toss thoroughly to combine all ingredients evenly. Serve immediately with optional crumbled tortilla chips on top or use tortilla chips as scoops.

Notes

  • Chicken thighs are preferred for juicier and more flavorful results, but chicken breasts can be substituted.
  • Adjust the amount of chipotle chili pepper in the vinaigrette to control the heat level.
  • For a gluten-free salad, ensure taco seasoning and tortilla chips are gluten-free.
  • This salad can be served cold or at room temperature.
  • Leftover salad dressing can be refrigerated for up to 3 days.

Keywords: Chipotle chicken salad, chopped salad, Mexican salad, healthy chicken salad, chipotle vinaigrette, easy chicken recipe

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