Go Back
–+ servings
Chipotle Chicken Chopped Salad

Zesty Chipotle Chicken Chopped Salad for Meal Prep Bliss

This Chipotle Chicken Chopped Salad is a tasty and nutritious meal prep favorite, easy to customize and bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Boneless skinless chicken thighs or breasts Lean protein source for richness; thighs provide more flavor and moisture.
  • 2 tbsp Extra-virgin olive oil Helps season chicken and enhances flavor throughout.
  • 2 tbsp Taco seasoning Adds a bold, spicy kick; you can substitute with homemade seasoning for a lower-sodium option.
  • 2 cups Red cabbage Offers crunch and vibrant color; green cabbage is a milder alternative.
  • 1 cup Black beans Packed with fiber and protein; rinse well to cut down on sodium.
  • 1 cup Frozen fire-roasted corn Contributes sweetness and a hint of smokiness; fresh corn is a great substitute when in season.
  • 1 cup Red bell pepper Brings sweetness and crisp texture; can swap with yellow or orange peppers for variety.
  • 1 medium Avocado Adds creaminess and healthy fats; add just before serving for best results.
  • 1/2 cup Cotija or queso fresco Introduces a salty element; feta can serve as a substitute.
  • 1/4 cup Fresh cilantro Enhances freshness and flavor; omit if you’re not a cilantro fan.
  • 1 cup Tortilla chips (optional) Provides extra crunch; use crumbled or whole chips for serving.
For the Chipotle Vinaigrette
  • 1/4 cup Avocado oil A healthy fat base that enhances the richness of the dressing.
  • 2 tbsp Red wine vinegar Adds a bright acidity to balance the flavors in your salad.
  • 1 tbsp Honey Offers a touch of sweetness; agave syrup works as a vegan substitute.
  • 1 tbsp Chipotle chili pepper Infuses heat and smokiness; adjust the quantity to match your spice tolerance.
  • 1 clove Garlic clove Provides aromatic flavor; garlic powder can serve as a substitute if needed.
  • 1 tsp Dried oregano Add depth and warmth to the vinaigrette’s flavor profile.
  • 1 tsp Ground cumin Add depth and warmth to the vinaigrette’s flavor profile.
  • 1 tsp Kosher salt Essential seasoning that amplifies overall flavor.
  • 1/2 tsp Black pepper Essential seasoning that amplifies overall flavor.

Equipment

  • skillet
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by heating a skillet over medium heat. Toss the boneless, skinless chicken thighs or breasts in a bowl with extra-virgin olive oil and taco seasoning until well coated.
  2. Sauté the chicken for approximately 5 minutes on each side, or until it’s golden brown and fully cooked (internal temperature should reach 165°F). Once cooked, let it cool slightly before slicing it into bite-sized pieces.
  3. In a blender or food processor, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, minced garlic, dried oregano, and ground cumin. Blend the ingredients on high until smooth.
  4. In a large mixing bowl, layer red cabbage, black beans, frozen corn, and diced red bell pepper. Gently fold in the sliced avocado, Cotija or queso fresco, and fresh cilantro.
  5. Drizzle the prepared chipotle vinaigrette over the salad, tossing gently to ensure every ingredient is coated with the zesty dressing.
  6. Transfer your salad to serving plates or a large bowl. Optionally, sprinkle tortilla chips on top or serve them on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 900IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

This dish is perfect for meal prep and can be stored in an airtight container for up to 3 days. Add avocado just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!