Chipotle Chicken Chopped Salad Recipe

This crunchy, smoky Chipotle Chicken Chopped Salad Recipe is made with juicy adobo-marinated chicken, fresh veggies, and a sweet-heat honey vinaigrette, ready in just 30 minutes. The hero moment is tossing the crisp, cold greens with the warm, charred chicken and dressing so every single bite is perfectly coated. I honestly prefer this homemade version over the restaurant bowl because you get the perfect ratio of toppings in every forkful.

Better Than Takeaway

I used to grab a salad bowl from Chipotle weekly, but I always had the same issue: giant leaves of lettuce and uneven toppings. What makes this homemade version superior is the “chopped” technique. By cutting everything into uniform, bite-sized pieces, you ensure that the smoky chicken, creamy avocado, and zesty dressing make it onto the fork at the same time.

My biggest mistake when I first tried this was using a store-bought dressing that was too creamy and heavy. The secret to replicating that authentic flavor is definitely the vinaigrette made with red wine vinegar and plenty of honey. It cuts through the rich avocado and spices perfectly, creating a balance you just can’t get from a bottle.

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Chipotle Chicken Chopped Salad Ingredients

• For the Chipotle Honey Vinaigrette:
• 1/2 cup light olive oil or avocado oil
• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 2 chipotle peppers in adobo sauce (from a can)
• 1 clove garlic, peeled
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Chicken:
• 1 lb (450g) boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon adobo sauce (from the chipotle can)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• For the Salad Base:
• 1 large head Romaine lettuce, washed and chopped small
• 1 cup red cabbage, thinly shredded
• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or fire-roasted)
• 1 large avocado, diced
• 1/4 cup red onion, finely diced
• 1/2 cup Cotija cheese or Feta, crumbled
• 1/2 cup tortilla strips, for crunch

How To Make Chipotle Chicken Chopped Salad

1. Make the Vinaigrette: Combine the olive oil, red wine vinegar, honey, chipotle peppers, garlic, oregano, salt, and pepper in a blender or food processor. Blend on high for 30-45 seconds until smooth and emulsified. Taste and adjust sweetness or heat if needed. Set aside in the fridge.
2. Season the Chicken: In a small bowl, mix the olive oil, adobo sauce, cumin, garlic powder, and salt. Rub this mixture all over the chicken thighs. You can let them marinate for 15 minutes if you have time, but it works great cooked immediately too.
3. Cook the Chicken: Heat a skillet (cast iron is best) over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and let them rest on a cutting board for at least 5 minutes before chopping into bite-sized cubes.
4. Assemble the Salad: In a very large bowl, combine the chopped Romaine, shredded cabbage, black beans, corn, red onion, and half of the cheese. Pour about half of the dressing over the veggies and toss well to coat everything evenly.
5. Top and Serve: Divide the tossed salad into bowls. Top with the warm chopped chicken, diced avocado, remaining cheese, and tortilla strips. Drizzle with extra dressing right before eating.

Recipe Tips

• Use Chicken Thighs: Thighs are much more forgiving than breasts and stay juicy even when charred. If you use breasts, pound them flat first to ensure even cooking.
• Don’t Skip the Rest: Letting the chicken rest for 5 minutes allows the juices to redistribute. If you chop it immediately, the juices run out and make your salad soggy.
• Customize the Heat: The vinaigrette gets its heat from the canned chipotle peppers. Use one pepper for mild, two for medium, and three if you like it spicy. Always remove the seeds if you want flavor without the burn.
• Crunch Factor: The texture is what makes a chopped salad addictive. Don’t skip the red cabbage or tortilla strips; they add a necessary snap that contrasts with the creamy avocado and beans.

What To Serve With Chipotle Chicken Chopped Salad

This salad is a complete meal on its own, but it pairs beautifully with a side of warm flour tortillas or extra tortilla chips and guacamole. For a heartier dinner, serve it alongside cilantro lime rice or a simple roasted tomato soup to mirror the restaurant experience.

How To Store

Store the dressing, chicken, and salad base separately. The dressing will keep in the fridge for up to a week in an airtight jar. The chicken lasts 3-4 days. If you meal prep the salad greens, keep the wet ingredients (beans, corn, tomatoes) in a separate layer or container to prevent the lettuce from wilting.

FAQs

• Is this dressing spicy? Yes, it has a kick from the chipotle peppers. To reduce the heat, use only half a pepper or just a teaspoon of the adobo sauce from the can instead of the whole pepper.
• Can I use a different cheese? Absolutely. While Cotija is traditional for that salty, crumbly texture, Feta cheese is a perfect substitute. Shredded Monterey Jack or sharp cheddar also works if you prefer a melting cheese.
• What can I do with the leftover chipotle peppers? Transfer the remaining peppers and sauce from the can into a freezer-safe bag or small container. They freeze perfectly for months and can be scooped out for chili, soups, or marinades later.

Nutrition

• Calories: 580
• Total Fat: 38g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 30g