Cozy Chipotle Chicken Chopped Salad
There’s something irresistibly comforting about a warm evening in the kitchen, the scents of delicious food swirling around, wrapping you in a cozy embrace. One of my fondest memories is from those summer nights spent outdoors, grilled chicken sizzling away on the barbecue as the sun dipped below the horizon. Those moments inspired this Chipotle Chicken Chopped Salad, a vibrant dish bursting with flavor and warmth.
Perfect for an easy weeknight dinner or a delightful lunch, this salad is not only hearty but also colorful and nutritious. Each bite offers a tender layer of chipotle-spiced chicken, crunchy vegetables, and a creamy dressing that leaves you wanting more. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this salad can be prepared and assembled in under 30 minutes.
- Healthy and Nourishing: Packed with fresh veggies, lean protein, and healthy fats, this dish supports a balanced diet.
- Customizable and Versatile: This salad allows for creative expression, adapting to whatever fresh produce you have on hand.
- Crowd-Pleasing: With its vibrant colors and flavors, your family and friends will absolutely love the hearty, zesty twist.
- Perfect for Meal Prep: Make a large batch for the week ahead and enjoy delicious lunches or dinners all week long.
Ingredients You’ll Need for Chipotle Chicken Chopped Salad
- 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)
For the Chipotle Vinaigrette
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 Tbsp. honey
- 1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce)
- 1 garlic clove
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Let’s Make It Together
Season and Cook Chicken: Place the chicken in a large bowl, adding the extra-virgin olive oil and taco seasoning. Toss well to coat each piece. Heat a large skillet over medium heat. Once hot, arrange the chicken in the pan and cook, undisturbed, for 5 minutes. Flip and cook for another 4 to 5 minutes until the juices run clear, and the chicken is cooked through. Transfer to a plate and allow to slightly cool.
Prepare Chipotle Vinaigrette: In a blender or immersion blender cup, combine all dressing ingredients. Blend until smooth and creamy.
Assemble Salad: In a large bowl, combine the chopped cabbage, black beans, corn, diced bell pepper, cubed avocado, crumbled cheese, and cilantro. Cut the cooked chicken into small pieces and add to the bowl. Drizzle the chipotle vinaigrette over the mixture and toss well to combine.
Serve: Top with crumbled tortilla chips, or use them as delightful scoopers to enjoy every bite!
Fun Ways to Customize It
- Add Fresh Fruit: For a sweet twist, toss in some diced mango or juicy strawberries to contrast the spiciness of the chicken.
- Spice It Up: If you love a good kick, add jalapeños or a few dashes of hot sauce to your vinaigrette.
- Creamy Addition: Mix in a dollop of sour cream or Greek yogurt for extra creaminess.
- Nutty Flavor: Sprinkle some roasted pepitas or sliced almonds for a delightful crunch and nutty taste.
Chef Emma’s Helpful Tips
- Make-Ahead: You can marinate the chicken earlier in the day for an even deeper flavor. Just remember to store it in the fridge!
- Ingredient Swaps: Feel free to swap out the red cabbage for green or Napa cabbage for a slightly different flavor.
- Storage Suggestions: Store leftover salad in an airtight container in the refrigerator for up to 3 days; however, I’d suggest adding the tortilla chips just before serving to keep them crunchy.
- Slicing Tips: Use a sharp knife to slice the chicken after it has rested a bit—it makes it much easier and helps retain the juices.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 bowl
- Calories: 480
- Carbohydrates: 40g
- Sugars: 6g
- Fat: 24g
- Protein: 30g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can prepare the chicken and chop the vegetables in advance. Just store them separately until you’re ready to assemble.
- Can I use different ingredients? Absolutely! It’s a versatile salad that can accommodate many different vegetables or proteins.
- How do I store leftovers? Keep leftovers in an airtight container in the fridge, but remember to keep croutons or chips separate until serving.
- How long does it last? The salad is best eaten fresh but can last for up to 3 days in the refrigerator.
Wrapping It Up
This Chipotle Chicken Chopped Salad is more than just a meal; it’s a hug in a bowl, filled with colors, textures, and flavors that remind you of good times spent with loved ones. It’s truly the perfect dish for family dinners or casual gatherings with friends. Don’t forget to save this recipe to your Dinner Ideas board, so it’s ready for those cozy nights when you crave something delicious and wholesome! Enjoy every bite!
Cozy Chipotle Chicken Chopped Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A vibrant and hearty salad featuring chipotle-spiced chicken, fresh vegetables, and a creamy vinaigrette.
Ingredients
- 1 lb. boneless, skinless chicken thighs or breasts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning
- 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: tortilla chips
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 Tbsp. honey
- 1 chipotle chili pepper
- 1 garlic clove
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Season and cook chicken: Place the chicken in a large bowl, adding olive oil and taco seasoning. Toss well. Heat a skillet over medium heat, arrange chicken and cook for 5 minutes. Flip and cook for another 4-5 minutes until cooked through. Transfer to a plate and allow to cool.
- Prepare chipotle vinaigrette: In a blender, combine all dressing ingredients. Blend until smooth and creamy.
- Assemble salad: In a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, cheese, and cilantro. Cut the chicken into pieces and add to the bowl. Drizzle vinaigrette and toss well.
- Serve: Top with crumbled tortilla chips or use them as scoopers.
Notes
For best flavor, marinate chicken ahead of time and store components separately until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
