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–+ servings
Chipotle Chicken Chopped Salad

Delicious Chipotle Chicken Chopped Salad for Meal Prep Bliss

This Chipotle Chicken Chopped Salad is a nutritious and satisfying meal prep-friendly dish bursting with vibrant flavors and textures.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Chicken Thighs/Breasts Choose thighs for moisture; grilled or rotisserie chicken also works beautifully.
  • 2 tablespoons Extra-Virgin Olive Oil Swap for avocado oil for a unique twist.
  • 2 tablespoons Taco Seasoning Look for gluten-free options.
  • 2 cups Red Cabbage Substitute with green cabbage or a pre-packaged coleslaw mix if desired.
  • 1 can Black Beans Rinse and drain canned beans for ease.
  • 1 cup Fire-Roasted Corn Use fresh, frozen, or canned corn.
  • 1 cup Red Bell Pepper Feel free to swap in yellow or orange bell pepper.
  • 1 whole Avocado Skip if prepping in advance to avoid browning.
  • 1/2 cup Cotija/Queso Fresco Feta cheese is a good alternative.
  • 1/4 cup Fresh Cilantro Omit if it’s not your favorite herb.
  • 1 cup Tortilla Chips Optional for added crunch.
For the Chipotle Vinaigrette
  • 1/2 cup Avocado Oil Use olive oil as a simple swap.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar is a lovely alternative.
  • 1 tablespoon Honey Maple syrup works for a vegan substitute.
  • 1 teaspoon Chipotle Chili Pepper Adjust the amount to match your spice preference.
  • 1 clove Garlic Garlic powder can be used if fresh isn’t available.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • Salt to taste Kosher Salt
  • Pepper to taste Black Pepper

Equipment

  • skillet
  • Blender
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine chicken thighs or breasts with extra-virgin olive oil and taco seasoning. Marinate for about 10 minutes.
  2. Preheat skillet over medium heat. Place marinated chicken in skillet, cooking undisturbed for 5 minutes until golden-brown. Flip and cook for an additional 4-5 minutes until fully cooked. Let rest before cutting into bite-sized pieces.
  3. In a blender, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, minced garlic, dried oregano, ground cumin, kosher salt, and black pepper. Blend until smooth.
  4. In a large mixing bowl, add chopped red cabbage, rinsed black beans, fire-roasted corn, diced red bell pepper, and sliced chicken. Mix gently. Add avocado if using.
  5. Drizzle chipotle vinaigrette over salad and toss to coat. Top with crumbled tortilla chips or serve on the side.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

Store ingredients separately if meal prepping to keep salad fresh; avoid adding avocado until ready to eat to prevent browning.

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