Description
A vibrant and flavorful salad featuring seasoned chicken, fresh vegetables, and a creamy chipotle vinaigrette.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 4 to 5 cups chopped red cabbage
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup frozen fire-roasted corn
- 1 ripe avocado, diced
- 1/3 cup crumbled cotija cheese
- 1/4 cup avocado oil
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp chipotle pepper
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Season the chicken with olive oil and taco seasoning. Heat a skillet over medium heat and cook for 9-10 minutes until fully cooked. Let it rest before slicing into bite-sized pieces.
- In a blender, combine avocado oil, red wine vinegar, honey, chipotle pepper, minced garlic, oregano, cumin, and salt and pepper. Blend until smooth and adjust seasoning if necessary.
- In a large bowl, combine red cabbage, black beans, corn, diced bell pepper, avocado, cotija cheese, and sliced chicken.
- Drizzle half of the vinaigrette over the salad and gently toss to coat. Serve immediately, reserving some dressing for leftovers.
Notes
Allow ingredients like avocado to come to room temperature for the best texture and flavor. Store salad components separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg