Chipotle Chicken Chopped Salad

5 from 5 votes
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Meal prep-friendly Chipotle Chicken Salad with copycat Chipotle Vinaigrette. This fabulous salad is packed with nutritious ingredients and a spicy, bold dressing – super filling and flavorful!

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Chipotle chicken salad styled in a white and blue bowl topped with crushed tortilla chips.

Why You’ll Love this Chipotle Chicken Salad

  • Meal Prep Friendly. Just like my Chicken and Chickpea Salad, this recipe uses cabbage in place of lettuce, which won’t go soggy when made ahead.
  • Healthy. Filled with colorful, crunchy veggies, protein and fiber-rich beans, and good-for-you fats, you’ll find this salad right at the intersection of hearty and healthy. Those colorful veggies also add a slew of antioxidants!
  • Versatile. Feel free to add your favorite seasonal veggies or swap in and out any of the ones listed. You can also easily make this salad vegetarian by swapping the chicken for quinoa or sweet potato.
  • Bold Flavors. Between the taco-spiced chicken and bold, zesty dressing, this Chipotle Chicken Salad is the furthest thing from boring.

After many rounds of testing, I’m happy to confirm we have mastered the ultimate copycat Chipotle vinaigrette.

I always order this dressing with my burrito bowls, and honestly can’t believe it’s taken me this long to create my own riff. (Which, I have to say, is even tastier than the OG!)

And while this dressing is versatile enough to enjoy with just about any salad lineup, this Chipotle Chopped Salad is truly elite.

Lean chicken, vibrant cabbage, black beans, colorful veggies, avocado, and salty cotija, oh my!

I especially love to top this salad with crushed tortilla chips for extra crunch. (Or use chips to scoop up mega bites of salad!)

The Ingredients

Recipe ingredients in separate bowls arranged on a gray surface with labels.

Here are a few quick notes about the ingredients you will need to make this Chipotle Chicken Salad:

  • Chicken: You can use boneless, skinless chicken thighs or breasts. (I prefer using thighs, which are juicier and more flavorful.)
  • Spices: Use your favorite brand of taco seasoning for the chicken (I like Siete brand), and ground cumin + dried oregano in the dressing. (Most taco seasonings are very well salted, so you shouldn’t need any extra to season the chicken.)
  • Cabbage: I like using red cabbage, however green cabbage (or even coleslaw mix) works just fine. You can purchase bags of pre-shredded cabbage or thinly slice/shred it yourself.
  • Black Beans: Rich in fiber and plant protein, black beans make the salad extra filling.
  • Bell Pepper: I love the sweetness of red bell pepper, however orange or yellow will also work!
  • Corn: During the winter months, I prefer using frozen corn. However feel free to use fresh when it’s in season.
  • Cilantro: Optional, however fresh cilantro really gives the salad a fresh lift.
  • Avocado: If making the salad ahead, you can add the avocado right before serving to prevent it from browning.
  • Cheese: I like using a salty, crumbly cheese such as cotija or queso fresco.
  • Chipotle peppers: Look for chipotle chili peppers in adobo sauce, which are super smoky and spicy. (A little goes a long way!)
  • Avocado Oil: I prefer using avocado oil over olive oil in the dressing because it has a very neutral flavor. Alternatively, grapeseed oil also works well.
  • Honey: A little sweetness helps balance the smoky spice of the chipotle peppers.
  • Vinegar: Red wine vinegar adds acidity and brightness to the dressing.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Season Chicken

Add chicken to a mixing bowl and toss with taco seasoning and olive oil.

Step 2: Cook Chicken

Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until cooked through. Transfer to a plate and allow to slightly cool.

Chicken thighs being seasoned with taco seasoning and cooked in a large white sauté pan.

Step 3: Prepare Chipotle Vinaigrette

Combine all dressing ingredients in a blender or immersion blender. Blend until smooth.

Chipotle vinaigrette being blended until smooth using an immersion blender.

Step 4: Assemble Salad

To a large bowl, combine cabbage, bell pepper, corn, black beans, cheese, avocado, and cilantro. Cut chicken into small pieces and add to bowl.

Step 5: Add Dressing and toss well to combine. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad. 

Salad ingredients being assembled in a large wooden bowl, and chipotle vinaigrette being poured overtop.

Recipe Variations

  • Make Vegetarian. You can omit the chicken and instead add quinoa or roasted sweet potatoes. (I suggest still using the taco seasoning to season the quinoa or potatoes!)
  • Use Different Veggies. In place of (or in addition to) the suggested lineup, poblano peppers, sautéed zucchini, and/or roasted butternut squash are all delicious in this salad.
  • Omit Spice. For less spice but still all the bold, smoky flavor, use 1 to 2 tsp adobo sauce (from the can of chipotle peppers) in place of the whole chiles.
  • Make Dairy Free. This Chipotle Chicken Salad is just as delicious without the cheese!

Serving Suggestions

  • Enjoy with Chips. Either crush tortilla chips overtop and use chips to scoop up big bites of salad.
  • Wrap in a Tortilla. Enjoy this salad as a taco or burrito filling by wrapping it in your favorite tortilla.
  • Serve in a Taco Bowl. Taco salad style!

Storage Tips

  • 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 (which I personally don’t mind), but if you prefer it fresh, store separately.
Chipotle Chicken Salad being tossed with wooden serving spoons in a large wooden serving bowl.

More Chipotle-Inspired Recipes

If you give this Chipotle Chicken Salad a try, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 5 votes

Chipotle Chicken Chopped Salad

Meal prep-friendly Chipotle Chicken Chopped Salad with copycat Chipotle Vinaigrette. This fabulous salad is packed with nutritious ingredients and a spicy, bold dressing – super filling and flavorful!
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 to 5

Equipment

  • Blender or immersion blender
  • Mixing bowls

Ingredients  

  • 1 lb. boneless, skinless chicken thighs or breasts (I prefer using thighs)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. taco seasoning (I use Siete brand)
  • 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 for serving: tortilla chips (crumbled overtop or used as scoopers to eat bites of salad)

Chipotle Vinaigrette

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Instructions 

  • Season and Cook Chicken
    Place chicken to a large bowl and add extra-virgin olive oil and taco seasoning. Toss well to coat.
    Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes. 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.
  • Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup. Blend until smooth.
  • Assemble Salad
    To a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro. Cut chicken into small pieces and add to bowl.
    Add dressing and toss well to combine. 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, only use 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 (which I personally don’t mind), but if you prefer it fresh, store separately.

Nutrition

Serving: 2heaping cups | Calories: 510kcal | Carbohydrates: 36g | Protein: 24g | Fat: 30g | Saturated Fat: 5g | Sodium: 880mg | Fiber: 9g | Sugar: 9g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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5 from 5 votes

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Recipe Rating




5 Comments

  1. Binish Brewer says:

    5 stars
    It was a big hit! Thank you!!

  2. Sarah says:

    5 stars
    Delicious! The dressing is so flavorful and the salad is very satisfying/filling. I subbed romaine for half of the cabbage (personal preference) and it was terrific.

  3. Kristen says:

    5 stars
    This recipe is SO delicious! It will be a regular for us. My husband loved it too. I found you recently and am so grateful because everything I’ve made from your website is 👌. Thank you!

  4. Victoria says:

    5 stars
    Stellar salad. Simple preparation. Time and again Jamie’s recipes are healthy, use simple whole food ingredients and don’t miss on flavor! Great for a weeknight dinner with leftovers for a quick grab and go lunch.

  5. Kim says:

    5 stars
    Made this with baked Tofu and it was delicious. Really tastes like chipotle dressing and comes together so easily .