Chipotle Chicken Chopped Salad Recipe

If you’re hunting for a bold, flavor-packed meal that’s as beautiful to look at as it is satisfying to eat, this Chipotle Chicken Chopped Salad is your new weeknight hero. Spicy chipotle-marinated chicken meets a riot of fresh, colorful veggies and creamy avocado, all tossed with a smoky chipotle vinaigrette. This salad is hearty enough to be a meal, and every forkful offers a satisfying crunch, a burst of zesty flavor, and the perfect balance of creaminess and spice. You’ll want to put this Chipotle Chicken Chopped Salad on repeat all year long!

Ingredients You’ll Need

Gathering ingredients for your Chipotle Chicken Chopped Salad is a breeze, and each one plays an essential role in creating the vibrant taste and stunning presentation of this dish. Here’s what you’ll need and why every item deserves its spot in the bowl.

• Chicken Thighs or Breasts: Juicy, protein-packed bites; thighs bring extra richness, but breasts work just as well for a leaner option.
• Extra-Virgin Olive Oil: Helps the chicken stay moist and carries the spice, ensuring every bite is flavorful.
• Taco Seasoning: Brings a hit of smoky, zesty flavor right into the heart of your chicken.
• Chopped Red Cabbage: Adds crunch and a brilliant purple pop of color, not to mention a mild peppery bite.
• Black Beans: Creamy, hearty, and loaded with plant-based protein.
• Fire-Roasted Corn: Sweet, smoky, and a little chewy for extra dimension.
• Red Bell Pepper: Sweet, crisp, and vibrantly red to balance out the color palette.
• Ripe Avocado: Buttery, creamy cubes that bring a cool, soothing contrast to the spicy chicken.
• Cotija or Queso Fresco: Salty, crumbly cheese to finish each bite with a savory kick.
• Fresh Cilantro: Bring brightness and a herbal finish to the whole salad.
• Tortilla Chips (Optional): Crunchy, toasty shards for even more texture—perfect for scooping!
• Avocado Oil: The base of the chipotle vinaigrette, silky and mild-flavored.
• Red Wine Vinegar: A tangy punch that lifts all the flavors in the dressing.
• Honey: Adds mellow sweetness to balance the smoky heat.
• Chipotle Chili in Adobo: The smoky, spicy soul of the dressing—start with one for warmth, add more for extra kick!
• Garlic Clove: Fresh zesty bite in every drizzle of dressing.
• Dried Oregano: Aromatic and earthy, giving a subtle herbal note.
• Ground Cumin: Warm, nutty undertones that echo traditional Mexican flavors.
• Kosher Salt & Black Pepper: For perfectly balanced, seasoned flavor throughout.

How to Make Chipotle Chicken Chopped Salad

Step 1: Marinate and Cook the Chicken

Start by getting your chicken well coated with flavor. Toss the thighs or breasts in a bowl with the olive oil and taco seasoning, making sure every inch gets kissed by the spices. Heat your skillet until it’s good and hot, then set the chicken in, letting it cook undisturbed so it can develop a delicious seared crust. Flip, finish cooking, and let it rest—this helps the juices settle in so your Chipotle Chicken Chopped Salad always features succulent, tender chicken pieces.

Step 2: Whip Up the Chipotle Vinaigrette

This is where the magic happens! Add all the vinaigrette ingredients—avocado oil, red wine vinegar, honey, chipotle chili, garlic, oregano, cumin, salt, and pepper—into your blender (or use an immersion blender for easy cleanup). Blitz it all until the dressing is smooth and creamy, with a gorgeous smoky-red hue. Taste and adjust for heat or sweetness to perfectly suit your palate.

Step 3: Chop and Combine the Veggies

In your largest salad bowl, combine the chopped cabbage, drained black beans, thawed corn, diced red bell pepper, cubed avocado, crumbled cotija or queso fresco, and cilantro. The colors alone are a showstopper! Once the chicken has cooled a bit, chop it into bite-sized pieces and add it to the bowl, ready for its starring moment.

Step 4: Dress and Toss

Pour the chipotle vinaigrette over the salad and use salad tongs to toss everything together. Each piece of cabbage, bean, and chicken should be coated with that smoky, tangy, and mildly spicy dressing. Give it a quick taste and sprinkle with extra salt or cheese if you like. Finish by scattering tortilla chips on top for an addictive crunch, or serve them on the side for scooping.

How to Serve Chipotle Chicken Chopped Salad

Garnishes

Don’t underestimate the power of the perfect garnish! A shower of fresh cilantro leaves, extra crumbled cotija, and a squeeze of lime make every serving of Chipotle Chicken Chopped Salad pop with brightness and color. For a little extra decadence, add a few slices of fresh jalapeño or a swirl of crema on each plate.

Side Dishes

This salad is filling, but it loves company! Pair your Chipotle Chicken Chopped Salad with warm, soft tortillas for a build-your-own taco vibe or a bowl of cilantro-lime rice for a heartier spread. Even a simple bowl of fresh fruit balances the spice and rounds out the meal.

Creative Ways to Present

Show off your salad skills by serving it in a wide, shallow bowl, where all the colors and textures can shine through. For an easy picnic or party presentation, layer each component in a mason jar for portable, vibrant individual salads. Or go buffet-style, letting guests build their ideal Chipotle Chicken Chopped Salad from a pretty DIY bar of all the fixings.

Make Ahead and Storage

Storing Leftovers

If you’ve got extra Chipotle Chicken Chopped Salad, you’re in luck because the flavors deepen as they sit! Store leftovers in an airtight container in the fridge for up to three days. For the freshest results, keep the dressing separate and toss with the salad just before serving.

Freezing

While the components of Chipotle Chicken Chopped Salad don’t freeze well as a whole (the veggies and avocado lose their pep), you can freeze the cooked chicken separately. Thaw and reheat the chicken when you’re ready to assemble a fresh batch. The vinaigrette also holds up well in the freezer—just give it a good shake or stir after thawing.

Reheating

This salad shines cold or at room temperature, but if you love warm chicken, simply reheat the chicken pieces gently in the microwave or on the stovetop before tossing them into your salad. No need to reheat the veggies—keep them crisp for best texture!

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a brilliant shortcut for Chipotle Chicken Chopped Salad—just shred or dice and toss with a little taco seasoning so it soaks up those smoky flavors.

Is this salad very spicy?

It has a mild to moderate kick thanks to the chipotle pepper in the dressing, but you’re in control. Start with half a pepper if you’re sensitive to spice, or add an extra for more heat. The creamy avocado and cheese balance out the spice beautifully.

What other veggies can I add?

Feel free to toss in whatever you have on hand! Shredded carrots, sliced radishes, cherry tomatoes, or chopped spinach are all welcome additions that won’t overpower the core flavors of the Chipotle Chicken Chopped Salad.

Can I make the vinaigrette ahead of time?

Definitely! The chipotle vinaigrette is actually better after sitting for a few hours (or up to a week in the fridge), as the flavors meld and deepen. Just give it a good shake or stir before using.

Is there a dairy-free version?

Yes! Omit the cotija or queso fresco, and try a sprinkle of your favorite dairy-free cheese or just a scatter of toasted pepitas for salty crunch, making the Chipotle Chicken Chopped Salad completely dairy-free and still delicious.

Final Thoughts

There’s so much joy in every bite of this Chipotle Chicken Chopped Salad, from the smoky heat to the crisp veggies and dreamy dressing. Whether you’re serving a family dinner or impressing friends at a potluck, this salad is guaranteed to disappear fast. Give it a go—your taste buds will thank you!

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