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Chipotle Chicken Chopped Salad

Chipotle Chicken Chopped Salad You'll Crave for Meal Prep

This Chipotle Chicken Chopped Salad is a meal prep superstar, packed with protein and crunchy textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb boneless, skinless chicken thighs or breasts Use thighs for added juiciness and flavor.
  • 2 Tbsp extra-virgin olive oil Helps to season the chicken while adding a rich flavor.
  • 2 Tbsp taco seasoning Elevates the salad with a bold, spicy profile.
  • 4 to 5 cups red cabbage, chopped or shaved Provides crunchy texture.
  • 1 can (15 oz) black beans, drained and rinsed A fantastic source of fiber and protein.
  • 1 cup fire-roasted corn, thawed Adds a touch of sweetness.
  • 1 red bell pepper, diced Brings in crunch and sweetness.
  • 1 medium avocado, cubed Offers creaminess and healthy fats.
  • 1/3 cup Cotija or queso fresco, crumbled This salty cheese enhances flavor.
  • 1/2 cup cilantro, roughly chopped Infuses the salad with fresh herb flavor.
  • optional tortilla chips Adds a satisfying crunch to the dish.
For the Chipotle Vinaigrette
  • 1/2 cup avocado oil The main fat component of the dressing.
  • 1/4 cup red wine vinegar Provides the perfect tang.
  • 2 Tbsp honey Adds sweetness.
  • 1 chipotle chili pepper from adobo sauce Brings a delightful kick.
  • 1 garlic clove Boosts the dressing's flavor.
  • 1/2 tsp dried oregano Offers an earthy note.
  • 1/2 tsp ground cumin Adds warmth and depth.
  • 1/2 tsp kosher salt Essential for balancing flavors.
  • 1/4 tsp black pepper Essential for balancing flavors.

Equipment

  • mixing bowl
  • Skillet
  • blender

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 pound of boneless, skinless chicken with 2 tablespoons of extra-virgin olive oil and 2 tablespoons of taco seasoning. Toss until evenly coated.
  2. Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 5 minutes until golden. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F. Remove from heat and let rest, then cut into bite-sized pieces.
  3. In a blender, combine ½ cup of avocado oil, ¼ cup of red wine vinegar, 2 tablespoons of honey, one chipotle chili pepper, and a garlic clove. Blend until smooth.
  4. In a large bowl, add chopped red cabbage, black beans, corn, and diced bell pepper. Toss in cut chicken, cubed avocado, crumbled Cotija cheese, and chopped cilantro.
  5. Pour the vinaigrette over the salad and gently toss to coat. Top with crushed tortilla chips if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Add avocado just before serving to keep it fresh.

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