Chipotle Chicken Chopped Salad
A vibrant, smoky-sweet salad with tender seasoned chicken, crisp cabbage, black beans, corn, and avocado in a tangy chipotle vinaigrette. A hearty, protein-packed meal bursting with Mexican-inspired flavor.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Garnishing/Tossing
- Cuisine: Mexican
- Diet: Non-vegetarian
Ingredients
2 cups shredded cabbage
1 (12-ounce) chicken breast, grilled/pan-seared
1/2 cup black beans (cooked or canned)
1/2 cup fire-roasted corn
1/2 avocado, diced
1/4 cup red bell pepper
2 tbsp chipotle sauce
1 tbsp lime juice
1 tbsp olive oil
1 clove garlic (minced)
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat a grill or skillet to medium-high. Season chicken with 1/2 tsp cumin, 1/4 tsp paprika, and salt/pepper.
Grill/brown chicken until cooked through (10-15 min). Let cool; shred or dice.
Whisk chipotle sauce, lime juice, oil, garlic, cumin, paprika, and salt until emulsified.
In a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, and chicken.
Pour dressing over salad and toss to coat. Adjust seasoning if needed.
Notes
Use rotisserie chicken for shortcut
Add tortilla strips or gluten-free croutons for crunch
Store in airtight container up to 2 days
For extra heat, add 1/4 tsp chili powder to dressing