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

Chipotle Chicken Chopped Salad with tortilla chips
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Meal prep-friendly Chipotle Chicken Chopped Salad with copycat Chipotle Vinaigrette. Packed with nutritious ingredients and a spicy, bold dressing – super filling and flavorful!

Ingredients

Scale
  • 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
  • 1/2 cup roughly chopped fresh cilantro
  • Optional: tortilla chips (crumbled overtop or used as scoopers)
  • 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. Place chicken in a large bowl and add extra-virgin olive oil and taco seasoning. Toss well to coat.

2. Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes.

3. Flip, and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through. Transfer to a plate and allow to slightly cool.

4. Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup. Blend until smooth.

5. To a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro.

6. Cut chicken into small pieces and add to bowl.

7. Add dressing and toss well to combine.

8. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad (optional).

Notes

As written, the dressing is a tad spicy. If you’re sensitive to spice, use only half of a chipotle chili pepper.

To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

If desired, wait to add the avocado until right before serving. The avocado will brown once the salad is refrigerated.

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