Chipotle Chicken Chopped Salad

Meal prep-friendly Chipotle Chicken Chopped Salad with a copycat Chipotle Vinaigrette is perfect for any occasion. This fabulous salad is packed with nutritious ingredients and features a spicy, bold dressing that makes it both filling and flavorful. Whether you’re looking for a quick lunch or a side dish for dinner, this salad checks all the boxes.

Why You’ll Love This Recipe

• Nutritious Ingredients: Packed with protein from chicken and fiber from beans and veggies, this salad is healthy and satisfying.
• Flavorful Dressing: The homemade Chipotle Vinaigrette adds a zesty kick that elevates the entire dish.
• Meal Prep Friendly: Great for weekly meal prep; it stays fresh in the fridge for days.
• Quick to Assemble: With just 35 minutes total time, you can whip up this delicious salad without fuss.
• Versatile Serving Options: Enjoy it as a main dish or a side, and top it with crumbled tortilla chips for added crunch.

Tools and Preparation

Before diving into making your Chipotle Chicken Chopped Salad, gather your essential tools to streamline the process.

Essential Tools and Equipment

• Large skillet
• Mixing bowl
• Blender or immersion blender
• Cutting board
• Knife

Importance of Each Tool

• Large skillet: Perfect for cooking chicken evenly without overcrowding, ensuring great flavor.
• Blender or immersion blender: Makes preparing the vinaigrette quick and easy, resulting in a smooth, flavorful dressing.

Ingredients

Ingredients:
– 1 lb. boneless, skinless chicken thighs or breasts (I prefer using thighs)
– 2 Tbsp. extra-virgin olive oil
– 2 Tbsp. taco seasoning (I use Siete brand)
– 4 to 5 cups chopped or shaved red cabbage
– 1 (15-oz.) can black beans, drained and rinsed
– 1 cup frozen fire-roasted corn, thawed
– 1 red bell pepper, diced
– 1 medium ripe avocado, cubed
– 1/3 cup crumbled cotija or queso fresco
– 1/2 cup roughly chopped fresh cilantro
– Optional for serving: tortilla chips (crumbled overtop or used as scoopers to eat bites of salad)
– 1/2 cup avocado oil
– 1/4 cup red wine vinegar
– 2 Tbsp. honey
– 1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce)
– 1 garlic clove
– 1/2 tsp. dried oregano
– 1/2 tsp. ground cumin
– 1/2 tsp. kosher salt
– 1/4 tsp. black pepper

How to Make Chipotle Chicken Chopped Salad

Step 1: Season and Cook Chicken

Place chicken in a large bowl and add extra-virgin olive oil and taco seasoning. Toss well to coat. Heat a large skillet over medium heat. Once hot, arrange chicken in the pan and cook undisturbed for about five minutes. Flip the chicken and cook for another four to five minutes, depending on thickness, until the juices run clear and the chicken is cooked through. Transfer to a plate and allow to cool slightly.

Step 2: Prepare Chipotle Vinaigrette

Combine all dressing ingredients in a blender or immersion blender cup. Blend until smooth.

Step 3: Assemble Salad

In a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro. Cut the cooked chicken into small pieces and add them to the bowl. Pour in the dressing and toss well to combine. Serve with crumbled tortilla chips over top or use chips to scoop up bites of salad if desired.

How to Serve Chipotle Chicken Chopped Salad

Serving your Chipotle Chicken Chopped Salad can enhance the overall experience. Here are some creative suggestions to enjoy this delicious dish.

As a Main Course

• This salad makes a filling meal on its own, packed with protein from chicken and beans, making it perfect for lunch or dinner.

With Tortilla Chips

• Crumbled tortilla chips add crunch and texture. Use them as a topping or scoop up bites of salad for added fun!

With Fresh Lime Wedges

• Squeeze fresh lime juice over the salad for an extra zesty flavor. It brightens up the dish and enhances the taste of ingredients.

Paired with Grilled Vegetables

• Serve alongside grilled veggies like zucchini or bell peppers. The smoky flavor complements the salad beautifully.

As a Meal Prep Option

• Divide the salad into containers for easy grab-and-go meals throughout the week. Just keep the dressing separate until you’re ready to eat.

How to Perfect Chipotle Chicken Chopped Salad

To make your Chipotle Chicken Chopped Salad even better, consider these helpful tips.

• Choose Quality Ingredients: Fresh vegetables and high-quality chicken will elevate your salad’s taste and nutrition.
• Adjust Spice Levels: If you prefer less heat, reduce the amount of chipotle pepper in the vinaigrette.
• Mix Greens: Combine red cabbage with other greens like romaine or arugula for added variety and texture.
• Prep Ahead: Prep your ingredients in advance to save time during busy weeknights—just assemble when you’re ready to eat!
• Use Leftover Chicken: Rotisserie chicken works great if you want to save time on cooking.
• Store Dressing Separately: Keep leftover dressing in a sealed container in the fridge for up to a week. This keeps your salad fresh longer.

Best Side Dishes for Chipotle Chicken Chopped Salad

Pairing side dishes with your Chipotle Chicken Chopped Salad can create a well-rounded meal. Here are some fantastic options.

1. Mexican Street Corn: Grilled corn on the cob topped with mayo, cheese, lime juice, and spices—a flavorful complement.
2. Guacamole and Chips: Creamy guacamole served with tortilla chips is always a favorite and adds another layer of flavor.
3. Pico de Gallo: Fresh tomato salsa made with onions, cilantro, and lime enhances any Mexican-inspired meal.
4. Black Bean Soup: A warm bowl of black bean soup provides protein and pairs well with the spicy flavors of your salad.
5. Cilantro Lime Rice: This zesty rice dish brings a refreshing touch that complements the bold flavors in your salad.
6. Quesadillas: Cheese-filled tortillas offer gooey goodness that pairs perfectly with the crispness of your salad.
7. Roasted Sweet Potatoes: Sweet potatoes add a touch of sweetness that balances out spicy dishes beautifully.
8. Grilled Shrimp Skewers: Lightly seasoned shrimp add protein and a smoky flavor that pairs wonderfully with salads.

Common Mistakes to Avoid

When making a Chipotle Chicken Chopped Salad, it’s easy to slip up. Here are some common mistakes and how to avoid them.

• Ignoring ingredient quality: Using low-quality chicken or stale veggies can ruin the salad’s flavor. Always opt for fresh, high-quality ingredients.
• Overcooking the chicken: Overcooked chicken can become dry and tough. Monitor cooking times carefully to ensure juicy, tender meat.
• Neglecting seasoning: A bland salad is unappealing. Make sure to season your chicken well and taste the dressing before adding it to the salad.
• Cutting vegetables too large: Large pieces can make the salad difficult to eat. Chop or shave all ingredients into bite-sized pieces for better texture and enjoyment.
• Skipping the vinaigrette blending: Not blending the vinaigrette can lead to an uneven distribution of flavors. Always blend until smooth for a consistent dressing.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad will last for up to 3 days in the fridge.

Freezing Chipotle Chicken Chopped Salad

• It’s not recommended to freeze this salad as it may affect texture and freshness.
• If you must freeze, store the chicken separately from fresh ingredients.

Reheating Chipotle Chicken Chopped Salad

• Oven: Preheat your oven to 350°F (175°C). Place chicken on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals until warm.
• Stovetop: Heat a skillet over medium heat, add a little oil, and warm the chicken for about 5 minutes, stirring occasionally.

Frequently Asked Questions

Here are some questions often asked about Chipotle Chicken Chopped Salad.

Can I make Chipotle Chicken Chopped Salad ahead of time?

You can prepare most components in advance but assemble just before serving for optimal freshness.

What can I substitute for taco seasoning?

Feel free to use homemade seasoning blends with cumin, paprika, garlic powder, and chili powder for similar flavors.

How do I make a vegetarian version of Chipotle Chicken Chopped Salad?

Substitute grilled vegetables or tofu for chicken to create a satisfying vegetarian meal.

Is Chipotle Chicken Chopped Salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge, making it perfect for meal prep throughout the week.

Final Thoughts

The Chipotle Chicken Chopped Salad is not only delicious but also versatile. You can customize it with various toppings or proteins based on your preferences. Try this recipe today and enjoy a hearty, nutritious meal that satisfies your cravings!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chipotle Chicken Chopped Salad

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• Author: Ezra
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of our Chipotle Chicken Chopped Salad, a meal prep-friendly dish that’s both nutritious and satisfying. This salad features succulent chicken, crisp vegetables, and a zesty homemade Chipotle Vinaigrette that adds a delightful kick. Perfect for lunch or as a side, this hearty salad is not only packed with protein and fiber but also customizable to fit your taste preferences. Whether you’re rushing out the door or planning a family dinner, this simple recipe ensures you enjoy fresh, bold flavors any day of the week.

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Ingredients

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• 1 lb boneless, skinless chicken thighs or breasts
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp taco seasoning
• 4 to 5 cups chopped red cabbage
• 1 (15-oz) can black beans, drained
• 1 cup frozen fire-roasted corn
• 1 red bell pepper, diced
• 1 ripe avocado, cubed
• 1/3 cup crumbled cotija cheese
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup avocado oil
• 1/4 cup red wine vinegar
• 2 Tbsp honey
• 1 chipotle chili pepper (in adobo sauce)
• 1 garlic clove
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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Instructions

1. Season chicken with olive oil and taco seasoning. Cook in a skillet over medium heat for about 10 minutes until fully cooked. Allow to cool slightly and then dice.
2. Blend all vinaigrette ingredients until smooth.
3. In a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, cotija cheese, cilantro, and chicken. Drizzle with vinaigrette and toss gently to combine.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 450
• Sugar: 6g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 29g
• Cholesterol: 80mg