Description
A bold and colorful chipotle chicken chopped salad loaded with crisp veggies, tender chicken, and a zesty chipotle vinaigrette—perfect for meal prep or a satisfying main dish.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 4–5 cups chopped red cabbage
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn
- 1 ripe avocado, diced
- 1/3 cup crumbled cotija cheese
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- Chipotle vinaigrette (avocado oil, red wine vinegar, honey, chipotle pepper, garlic, oregano, cumin, salt, and pepper)
Instructions
1. Season chicken with olive oil and taco seasoning. Cook in a skillet over medium heat for 9–10 minutes until fully cooked. Let cool, then chop into pieces.
2. Blend vinaigrette ingredients until smooth and well combined.
3. In a large bowl, combine chopped cabbage, black beans, corn, bell pepper, avocado, cotija cheese, cilantro, and cooked chicken.
4. Drizzle with chipotle vinaigrette and toss until evenly coated.
5. Serve immediately or refrigerate for meal prep.
Notes
Great for meal prep—store dressing separately for best freshness.
Swap cotija cheese with feta if needed.
Add extra toppings like tortilla strips for crunch.
Adjust spice level by adding more or less chipotle pepper.