Description
A vibrant and flavorful salad featuring seasoned chicken, crunchy veggies, and a smoky chipotle vinaigrette.
Ingredients
- 1 lb. boneless, skinless chicken thighs or breasts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning
- 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
- Tortilla chips (optional, for serving)
- 1/2 cup avocado oil (for vinaigrette)
- 1/4 cup red wine vinegar (for vinaigrette)
- 2 Tbsp. honey (for vinaigrette)
- 1 chipotle chili pepper (for vinaigrette)
- 1 garlic clove (for vinaigrette)
- 1/2 tsp. dried oregano (for vinaigrette)
- 1/2 tsp. ground cumin (for vinaigrette)
- 1/2 tsp. kosher salt (for vinaigrette)
- 1/4 tsp. black pepper (for vinaigrette)
Instructions
- Season and cook the chicken: In a large bowl, combine the chicken with extra-virgin olive oil and taco seasoning. Toss well to coat. Heat a large skillet over medium heat. Once hot, add the chicken and cook undisturbed for 5 minutes. Flip the chicken and cook for another 4 to 5 minutes until cooked through. Transfer the chicken to a plate and allow it to cool slightly.
- Prepare the chipotle vinaigrette: In a blender, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic clove, oregano, cumin, salt, and black pepper. Blend until smooth.
- Assemble the salad: In a large bowl, combine the chopped red cabbage, black beans, corn, diced bell pepper, cubed avocado, crumbled cheese, and chopped cilantro. Cut the cooled chicken into bite-sized pieces and add it to the bowl. Drizzle the chipotle vinaigrette over everything and toss gently to combine. Serve immediately with tortilla chips if desired.
Notes
Keep leftovers in an airtight container in the refrigerator for about 3 days. Store the dressing separately to avoid soggy vegetables.