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chipotle chicken chopped salad recipe - Chipotle Chicken Chopped Salad served in a white bowl overhead view
Chloe

Chipotle Chicken Chopped Salad

chipotle chicken chopped salad recipe made easy at home. A vibrant, smoky-sweet chopped salad loaded with grilled chipotle chicken, creamy avocado, black bean
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 420
Ingredients Method

Ingredients
  

For the Chipotle Chicken
  • 1 lb boneless skinless chicken breasts about 2 large breasts
  • 2 tbsp chipotle peppers in adobo sauce minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Salad
  • 3 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup cooked black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen, thawed
  • 1 red bell pepper diced
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup cotija cheese crumbled
For the Lime Dressing
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice from about 1 lime
  • 1 tbsp honey
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a small bowl, combine minced chipotle peppers, olive oil, cumin, smoked paprika, salt, and pepper. Coat the chicken breasts evenly with the mixture. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
  2. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F and the outside has nice char marks. Let rest for 5 minutes, then dice into bite-sized pieces.
  3. In a small jar or bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and pepper until emulsified. Set aside.
  4. In a large bowl, combine chopped romaine, shredded red cabbage, black beans, corn, and diced red bell pepper. Toss gently to mix.
  5. Add the diced grilled chicken and diced avocado to the salad base. Drizzle with the lime dressing and toss until everything is evenly coated.
  6. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately in bowls, with extra lime wedges on the side if desired.