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Chipotle Chicken Chopped Salad
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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 Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad/Side Dish
Cuisine: American, Mexican
Diet: Gluten Free
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

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