Can I use rotisserie chicken instead?

Absolutely! Just chop it up and toss it with a little taco seasoning for that smoky flavor boost.

How do I store leftovers?

Keep the salad (minus avocado and chips) in an airtight container for up to 3 days. Add fresh avocado and chips just before serving.

Can I skip the cheese or make it dairy-free?

Yes! The salad is still packed with flavor even without the cheese. Try a sprinkle of nutritional yeast if you want a little umami.

What if I can’t find chipotle peppers in adobo?

You can use chipotle powder in a pinch—start with 1 tsp and adjust to taste.

Chipotle Chicken Chopped Salad - Chicken magic recipes

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.

Ingredients

Scale

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

Season Chicken:
In a mixing bowl, toss the chicken with taco seasoning and olive oil until evenly coated.
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.
Make the Vinaigrette:
Combine all dressing ingredients in a blender or use an immersion blender. Blend until smooth and creamy. Adjust seasoning if needed.
Assemble the Salad:
In a large bowl, combine the cabbage, black beans, bell pepper, corn, cheese, avocado, and cilantro. Add the chopped chicken.
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