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Spicy Chipotle Chicken Chopped Salad for Meal Prep Delight

This Chipotle Chicken Chopped Salad is a nutritious and flavorful meal prep option featuring tender chicken, vibrant veggies, and a spicy vinaigrette.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 lb boneless, skinless chicken thighs or breasts Thighs provide a juicier bite.
  • 2 tbsp extra-virgin olive oil Can substitute with canola oil.
  • 2 tbsp taco seasoning A quality brand like Siete is recommended.
  • 4 cups chopped or shaved red cabbage Can substitute with green cabbage or salad blend.
  • 1 can black beans Rinsed and drained.
  • 1 cup frozen fire-roasted corn Fresh corn can be used.
  • 1 medium red bell pepper Any color bell pepper may be used.
  • 1 medium ripe avocado Add fresh to avoid browning.
  • 1/2 cup crumbled cotija or queso fresco Feta is a suitable alternative.
  • 1/4 cup fresh cilantro Optional.
  • 1 cup tortilla chips For crunch; crumble on top or use for dipping.
For the Chipotle Vinaigrette
  • 1/3 cup avocado oil Olive oil is a substitute.
  • 2 tbsp red wine vinegar Apple cider vinegar can be used.
  • 1 tbsp honey Can be omitted for sugar-free version.
  • 1 tbsp chipotle chili pepper Adjust for spice preference.
  • 1 clove garlic Minced.
  • 1 tsp dried oregano
  • 1 tsp ground cumin

Equipment

  • mixing bowl
  • skillet
  • Blender
  • large bowl
  • spatula

Method
 

Directions
  1. Season the chicken by combining boneless, skinless chicken thighs or breasts with extra-virgin olive oil and taco seasoning in a mixing bowl. Let sit for around 10 minutes.
  2. Cook the chicken in a heated skillet over medium heat for 5 minutes without moving it. Flip and cook for an additional 4-5 minutes until cooked through. Let cool and chop into bite-sized pieces.
  3. Prepare the vinaigrette by blending avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic, dried oregano, and ground cumin until smooth.
  4. In a large bowl, combine chopped red cabbage, rinsed black beans, frozen corn, and diced red bell pepper. Add the chopped chicken and mix gently.
  5. Drizzle the vinaigrette over the salad, toss gently, serve immediately, and garnish with avocado, cheese, and cilantro as desired.

Notes

Expert tips include cooking chicken just right, finely chopping ingredients, customizing spice levels, and adding avocado just before serving to maintain freshness.