Chipotle Chicken Chopped Salad: Quick, Bold, and Flavor-Packed

Chipotle Chicken Chopped Salad is a weeknight lifesaver that hits every note—flavor, crunch, and just the right kick of heat. Whether you’re juggling a Zoom call, soccer practice, or the daily dinner dilemma, this salad brings big flavor without the big fuss. It’s loaded with juicy chipotle-spiced chicken, crunchy veggies, creamy avocado, and a bold vinaigrette that will make you want to lick the bowl (we don’t judge).

Oh, and let’s not forget the tortilla chips—because, yes, salad can be fun. Chipotle Chicken Chopped Salad is more than just a meal; it’s your new go-to for quick, crave-worthy eats with ingredients you probably already have in your fridge. And if your picky eater raises an eyebrow at cabbage? One bite of that smoky chicken will quiet any protests.

Table of Contents

What is Chipotle Chicken Chopped Salad?

Chipotle Chicken Chopped Salad is exactly what it sounds like—a big, beautiful, flavor-packed salad chopped into fork-friendly bites and tossed in a spicy, smoky vinaigrette. At its core, it’s a meal prep dream: grilled chicken thighs marinated in taco seasoning, chopped red cabbage for crunch, black beans and corn for heartiness, creamy avocado, bell pepper, fresh cilantro, and a generous sprinkle of cotija cheese.

But what takes this over the top is the chipotle vinaigrette—a smoky, tangy dressing that clings to every bite. Think of it like your favorite burrito bowl… without the rice nap afterward. What makes this salad really special is its balance—it’s satisfying without being heavy, bold without overwhelming, and easy enough for a Tuesday night but impressive enough to serve to friends.

Reasons to Try Chipotle Chicken Chopped Salad

There are plenty of reasons to make this Chipotle Chicken Chopped Salad your new mealtime obsession. First off, it’s perfect for meal prep. You can cook the chicken, blend the dressing, and chop the veggies ahead of time so all you have to do is toss and eat. Second, it’s customizable. Don’t have black beans? Swap in chickpeas.

Not a fan of spicy? Use half a chipotle pepper or try a milder vinaigrette. Third, it’s a nutrient powerhouse. With lean protein, fiber-rich beans, healthy fats from avocado, and a rainbow of veggies, you’re feeding your body and your tastebuds. It also makes a great fridge-clearer—toss in leftover grilled veggies or try it with rotisserie chicken if you’re in a pinch. And if you’re into Southwest flavors (and who isn’t?), this one’s for you. PS: It pairs well with a margarita. Just saying.

Ingredients Needed to Make Chipotle Chicken Chopped Salad

• 1 lb. boneless, skinless chicken thighs or breasts (thighs are juicier, FYI)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. taco seasoning (Siete brand is great, but use your fave)
• 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: Tortilla chips for serving (crumbled or whole for scooping)

For the Chipotle Vinaigrette:

• 1/2 cup avocado oil
• 1/4 cup red wine vinegar
• 2 Tbsp. honey
• 1 chipotle chili pepper in adobo sauce (use half if you’re spice-sensitive)
• 1 garlic clove
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

Instructions to Make Chipotle Chicken Chopped Salad (Step-by-Step)

Step 1: Season the Chicken Like a Boss

Start by placing your chicken in a large mixing bowl. Add the olive oil and taco seasoning. Toss it all together with your hands or tongs until every piece is well coated—like spa treatment for chicken. This quick marinade gives the chicken big flavor without waiting hours.

Step 2: Sear the Chicken to Juicy Perfection

Heat a large skillet over medium heat. Once hot, add the chicken and let it sear undisturbed for 5 minutes. Don’t poke it! That crust is flavor. Flip and cook another 4 to 5 minutes, or until the juices run clear and it’s cooked through. Transfer to a plate and let it rest (because your chicken deserves a break too). This step is crucial for locking in flavor and keeping the chicken juicy.

Step 3: Make the Bold Chipotle Vinaigrette

While the chicken cools, whip out your blender or immersion blender. Toss in all the vinaigrette ingredients and blend until smooth. It should be creamy, slightly thick, and smell like smoky magic. If you’re sensitive to heat, start with half a chipotle pepper and adjust from there.

Step 4: Chop the Veggies and Build Your Base

In a large bowl, combine chopped red cabbage, black beans, thawed fire-roasted corn, diced red bell pepper, cubed avocado, crumbled cotija cheese, and chopped cilantro. If you want to prep ahead, wait to add the avocado until serving so it doesn’t brown.

Step 5: Slice the Chicken and Toss it In

Cut the cooked chicken into bite-sized pieces. Add it to the bowl of veggies and get ready for the final flavor explosion. Pour the vinaigrette over everything and toss well until each piece is glossy and coated with dressing.

Step 6: Top with Crunch and Serve

Top with crushed tortilla chips or serve them on the side for scooping. It’s the kind of salad that makes you excited to eat salad. For added protein or meal variety, this also works beautifully next to Slow Cooker Shredded Mexican Chicken or as a side to Bang Bang Chicken Skewers.

What to Serve with Chipotle Chicken Chopped Salad

This salad is hearty enough to be a main dish, but if you want to turn it into a party, serve it alongside a batch of Mexican Street Corn Pasta Salad, or some Hot Honey Baked Feta for a sweet-savory contrast. You could even keep things simple with some Easy Mango Slaw or a refreshing drink like a lime spritzer or sangria. For a cozier option, serve with warm tortillas or cornbread. If it’s Taco Tuesday and you’re skipping the tortillas—this is a great way to keep the vibe while dialing up the nutrients.

Key Tips for Making Chipotle Chicken Chopped Salad

Want to make this salad stress-free and extra delicious? Here’s how: First, prep your dressing ahead—it keeps for days in the fridge and gets even better. Second, don’t skip the resting time after cooking the chicken—it keeps things juicy. Third, chop your veggies small and evenly so you get a little bit of everything in each bite. Fourth, use thighs for more flavor and moisture, but breasts will work if you’re team lean. Finally, if you’re feeding kids or spice-sensitive folks, reduce the chipotle pepper in the dressing. Still craving smoky flavor? A splash of smoked paprika can help mellow the heat while keeping the vibe.

Storage and Reheating Tips for Chipotle Chicken Chopped Salad

This salad is a meal prep MVP. Just store the dressed salad in an airtight container for up to 3 days in the fridge. If you’re looking to keep things extra fresh, store the dressing and avocado separately and add just before serving. The chicken can be reheated in the microwave or on the stovetop, but honestly, it’s delicious cold too. If you’re someone who hates soggy tortilla chips (aren’t we all?), add those right before eating. Pro tip: Double the batch and pack it for lunch—you’ll be the envy of your office breakroom.

FAQs

Can I use rotisserie chicken instead?
Absolutely. Just skip the cooking step and season with a sprinkle of taco seasoning for that same flavor.

Is there a substitute for chipotle peppers?
Try smoked paprika or a dash of chili powder if you want smoky flavor without the heat.

Can I make it dairy-free?
Yes! Omit the cheese or use a dairy-free alternative. The dressing is already dairy-free.

What about a vegetarian version?
Leave out the chicken and double the beans or add grilled tofu. Still tasty, still satisfying.

Can I use other greens besides cabbage?
Sure, but cabbage holds up better over time than softer greens like romaine or spinach.

Final Thoughts

Chipotle Chicken Chopped Salad is your ticket to bold flavor without spending hours in the kitchen. It’s nutritious, filling, and totally customizable—perfect for busy weeknights, lunch leftovers, or your next potluck. Whether you’re looking to impress friends, feed your family, or just want a salad that doesn’t feel like sad desk lunch, this recipe brings the heat, the crunch, and the flavor. Give it a go, and if you’re hooked, you’ll also love our Cranberry Pecan Chicken Salad or Pesto Chicken Salad for more easy, flavor-packed options. Chipotle Chicken Chopped Salad isn’t just a recipe—it’s your new go-to. Happy chopping!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print