For the Chipotle Chicken:

• 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))

For the Salad:

• 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)

For the Chipotle Vinaigrette:

• 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