Chipotle Chicken Chopped Salad

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 35 minutes

Ingrédients

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

Instructions

Season and Cook ChickenPlace chicken to 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 pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through. Transfer to a plate and allow to slightly cool.

Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup. Blend until smooth.

Assemble SaladTo a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro. Cut chicken into small pieces and add to bowl.Add dressing and toss well to combine. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad (optional).

Nutrition

• Taille de Portion: 2 heaping cups
• Calories: 510 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 5 g
• Sodium: 880 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 9 g
• Protéines: 24 g