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Chipotle Chicken Chopped Salad

Flavorful Chipotle Chicken Chopped Salad for Meal Prep Magic

A vibrant Chipotle Chicken Chopped Salad that’s nutritious and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Boneless, skinless chicken thighs or breasts Thighs offer added juiciness.
  • 2 tablespoons Extra-virgin olive oil Avocado oil is a great substitute.
  • 2 tablespoons Taco seasoning Use homemade seasoning for a personal touch.
  • 4 cups Chopped or shaved red cabbage Can swap with green cabbage or mixed greens.
  • 1 can Canned black beans Drain and rinse to cut down on sodium.
  • 1 cup Frozen fire-roasted corn Fresh corn is fantastic in season!
  • 1 medium Red bell pepper Any color bell pepper can be used interchangeably.
  • 1 medium Ripe avocado Add just before serving to keep it fresh.
  • 1/2 cup Crumbled cotija or queso fresco Feta works well as a substitute.
  • 1/4 cup Fresh cilantro Can be omitted if you’re not a fan.
  • 1 cup Tortilla chips (optional) Perfect for adding crunch or for scooping!
For the Chipotle Vinaigrette
  • 1/4 cup Avocado oil Any neutral oil will work if needed.
  • 2 tablespoons Red wine vinegar Use apple cider vinegar as an alternative.
  • 1 tablespoon Honey Maple syrup is a vegan alternative.
  • 1 teaspoon Chipotle chili pepper (in adobo sauce) Adjust the amount for spice tolerance.
  • 1 clove Garlic Either fresh or powdered garlic can work.
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Equipment

  • Skillet
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Chipotle Chicken Chopped Salad
  1. Season and cook the chicken by heating a skillet, adding olive oil, and coating chicken with taco seasoning. Cook for 5 minutes per side until browned and 165°F internally. Let rest, then chop.
  2. Prepare the Chipotle vinaigrette by blending avocado oil, red wine vinegar, honey, chipotle chili, garlic, oregano, cumin, salt, and pepper until smooth.
  3. Assemble the salad by mixing cabbage, black beans, corn, and bell pepper in a bowl. Add the chopped chicken and toss to combine.
  4. Dress the salad with the vinaigrette and gently toss to coat. Top with cotija and cilantro if desired.
  5. Let the salad sit for a few minutes to meld flavors. Serve with tortilla chips if using.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 100mgCalcium: 15mgIron: 10mg

Notes

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

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