Chipotle Chicken Chopped Salad

If you’re anything like me, you’re always hunting for that one recipe that checks all the boxes: healthy-ish, packed with flavor, easy to prep after work, and—most importantly—picky-eater approved. Well, friend, this Chipotle Chicken Chopped Salad might just become your new go-to.

I mean, who can say no to smoky chipotle-marinated chicken nestled in a bed of crunchy cabbage, sweet corn, creamy avocado, and a zingy vinaigrette that’ll make your taste buds dance? (Not me. Definitely not my husband. And absolutely not my “I don’t like salad” child who now requests this weekly. Miracles do happen.)

Whether you’re feeding the family, meal-prepping lunches, or just trying to clean out the fridge without compromising on flavor—this salad’s got you covered.

Why You’ll Love This Chipotle Chicken Chopped Salad

This salad is more than just pretty colors in a bowl. It’s bold, smoky, tangy, a little sweet, and delightfully crunchy—basically everything you want in a bite. Plus, it’s protein-packed thanks to chicken and black beans, so it’s hearty enough for dinner (no “where’s the real food?” side eyes from the fam).

And let’s be real—chopping a few veggies is way more relaxing than standing over a stove all night.

Ingredients You’ll Need

Here’s what makes this Chipotle Chicken Chopped Salad totally crave-worthy:

• Chicken: Boneless, skinless thighs are juicier and way more flavorful, but breasts work too.
• Taco Seasoning: I love Siete brand, but use your favorite! Skip extra salt—these blends are usually packed with flavor.
• Cabbage: Red cabbage brings color, crunch, and attitude. Green cabbage or coleslaw mix work in a pinch.
• Black Beans: Hello fiber and protein!
• Bell Pepper: Red is my fave for sweetness, but yellow or orange adds a beautiful pop too.
• Corn: Fresh if it’s summer, frozen if it’s not. No shame.
• Cilantro: Optional, but adds a fresh herbal punch.
• Avocado: Creamy dreaminess—add it right before serving to keep it pretty.
• Cheese: Cotija or queso fresco bring the salty, crumbly magic.
• Chipotle Peppers in Adobo: Smoky and spicy—start with a little and adjust!
• Avocado Oil: Neutral and clean-tasting; grapeseed oil also works.
• Honey & Red Vinegar: Sweet meets zingy for a dressing that sings.

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

Step-by-Step: How to Make Chipotle Chicken Chopped Salad

1. Season the Chicken

Toss your chicken with taco seasoning and a bit of olive oil. No need to overthink it—just coat it well and let those spices do their thing.

2. Cook the Chicken

Heat a large skillet over medium heat. Lay the chicken down and let it sizzle, undisturbed, for about 5 minutes. Flip and cook another 4–5 minutes until cooked through and golden. Let it rest on a plate while you prep everything else. (Bonus: it smells amazing.)

3. Blend the Dressing

In a blender or with an immersion blender, combine the chipotle peppers, avocado oil, honey, vinegar, cumin, and oregano. Blend until smooth and irresistible. Taste and adjust heat as needed.

4. Assemble the Salad

In a big bowl (like, big), toss together your chopped cabbage, bell pepper, corn, black beans, crumbled cheese, cilantro, and avocado.

Chop up your rested chicken and add it in.

5. Toss & Serve

Pour the chipotle vinaigrette over everything and toss it like you mean it. Top with crumbled tortilla chips or serve with chips on the side for scooping. (Because eating salad like dip is a mood.)

Tips for Making It Even Easier

• Make Ahead: Prep the dressing and chicken in advance. Store them separately and toss everything together when you’re ready to eat.
• Meal Prep Win: This salad holds up beautifully for a couple of days in the fridge. Just leave out the avocado and chips until you’re ready to eat.
• Kid Tip: Serve the chicken and veggies deconstructed for picky eaters. They might just surprise you!

A Little Backstory…

This salad made its debut in my kitchen one random Tuesday when I had some leftover chicken, a half-head of cabbage, and exactly one avocado that was just right. I threw it all together with a chipotle dressing I’d been tinkering with—and bam! Instant hit. Even my neighbor texted me later asking for the “magic spicy salad recipe.” Yes, neighbor. Yes, it is magical.

FAQs About Chipotle Chicken Chopped Salad

Conclusion

There you have it! A Chipotle Chicken Chopped Salad that brings bold flavor, serious crunch, and a little smoky spice to your weekday meal plan. Whether you’re feeding a crowd or just yourself with leftovers for tomorrow (yay you!), this one’s a keeper.

Let this salad be your fresh, easy, flavor-packed win of the week. Because you deserve meals that are just as fierce and fabulous as you are.

Explore More Delicious Recipes to Pair with Your Chipotle Chicken Chopped Salad

If you fell in love with the bold flavors and satisfying crunch of our Chipotle Chicken Chopped Salad, then you’re in for a real treat! I’ve handpicked a few recipes that pair beautifully with this salad—or stand strong as weeknight winners on their own. Whether you’re looking for more smoky-sweet flavor combos or a fun twist on chicken salads and bowls, these dishes are here to keep your kitchen inspired:

• Craving more southwestern flair? You’ll love this smoky and satisfying Chipotle Chicken Bowl with Black Beans and Corn with Creamy Sauce—it’s a close cousin to our chopped salad, but with a saucy, hearty vibe.
• If salad’s your thing, don’t miss the tangy-sweet perfection of the Honey Mustard Chicken Salad. It’s creamy, crunchy, and totally crave-worthy.
• For a baked comfort classic that still brings a hint of sunshine, try this Balsamic Strawberry Chicken Salad—it’s fruity, fresh, and pairs like a dream with a side of crunchy tortilla chips.
• And if you’re meal-prepping or repurposing leftovers, check out the always-handy Rotisserie Chicken Salad for an easy, no-fuss lunch option.

With recipes like these in your back pocket, you’ll never run out of flavorful ideas for using chicken in creative, satisfying ways. Keep exploring, keep experimenting, and keep enjoying the magic of chicken!

Chipotle Chicken Chopped Salad

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• Author: Aneta
• Total Time: 25 mins
• Yield: 4 servings 1x

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Description

This bold and satisfying Chipotle Chicken Chopped Salad is packed with juicy chicken, crisp cabbage, black beans, sweet corn, and a smoky chipotle vinaigrette. It’s the perfect quick, flavor-forward meal for busy weeknights or fresh summer lunches.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts

• 1 ½ tbsp taco seasoning (such as Siete brand)

• 1 tbsp olive oil

For the Salad:

• 3 cups shredded red cabbage (or green/coleslaw mix)

• 1 cup black beans, drained and rinsed

• 1 red bell pepper, chopped

• 1 cup corn (frozen and thawed or fresh)

• 1 avocado, diced

• ⅓ cup crumbled cotija or queso fresco

• ¼ cup chopped fresh cilantro

• Crumbled tortilla chips for topping (optional)

For the Chipotle Vinaigrette:

• 1 chipotle pepper in adobo sauce

• ¼ cup avocado oil (or grapeseed oil)

• 2 tbsp red wine vinegar

• 1 tbsp honey

• ½ tsp ground cumin

• ½ tsp dried oregano

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Instructions

1. Season Chicken:
   In a mixing bowl, toss the chicken with taco seasoning and olive oil until evenly coated.

2. Cook Chicken:
   Heat a large skillet over medium heat. Cook chicken for 5 minutes undisturbed, flip, then cook another 4–5 minutes or until fully cooked. Set aside to rest, then chop into bite-sized pieces.

3. Make the Vinaigrette:
   Combine all dressing ingredients in a blender or use an immersion blender. Blend until smooth and creamy. Adjust seasoning if needed.

4. Assemble the Salad:
   In a large bowl, combine the cabbage, black beans, bell pepper, corn, cheese, avocado, and cilantro. Add the chopped chicken.

5. Dress and Serve:
   Drizzle vinaigrette over the salad and toss to combine. Serve with crumbled tortilla chips on top or on the side for scooping.

Notes

Add avocado just before serving if making ahead to avoid browning.
Want it dairy-free? Skip the cheese—it’s still delicious.
This salad keeps well in the fridge for up to 3 days (minus avocado and chips).

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Salad , Lunch
• Method: Stovetop
• Cuisine: Southwestern, Mexican-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 435 Kcal
• Sugar: 5 g
• Sodium: 510 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 8 g
• Protein: 28 g
• Cholesterol: 70 mg