A bold and satisfying chopped salad featuring smoky chipotle chicken, crisp vegetables, and a creamy, zesty vinaigrette.

1 lb boneless, skinless chicken thighs or breasts

2 Tbsp extra-virgin olive oil

2 Tbsp taco seasoning

4 to 5 cups chopped red cabbage

1 (15-oz) can black beans, drained and rinsed

1 cup fire-roasted corn, thawed

1 red bell pepper, diced

1 medium avocado, cubed

1/3 cup crumbled cotija or queso fresco

1/2 cup chopped fresh cilantro

Tortilla chips (optional)

1/2 cup avocado oil

1/4 cup apple cider vinegar

2 Tbsp honey

1 chipotle chili pepper in adobo

1 garlic clove

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp black pepper

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Toss chicken with olive oil and taco seasoning until evenly coated.
Heat a skillet over medium heat and cook chicken for 5 minutes per side until fully cooked. Let rest, then chop.
Blend avocado oil, apple cider vinegar, honey, chipotle pepper, garlic, oregano, cumin, salt, and pepper until smooth.
In a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, cheese, and cilantro.
Add chopped chicken to the bowl.
Pour dressing over salad and toss until evenly coated.
Serve immediately with optional tortilla chips on top.

Use half a chipotle pepper for a milder dressing.

Swap chicken for shrimp, steak, or extra beans for variation.

Add avocado just before serving to prevent browning.

Store leftovers in the fridge for up to 3 days.

Keep dressing separate for meal prep to maintain freshness.