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Chipotle Chicken Chopped Salad

A vibrant salad that combines crunchy vegetables with smoky chipotle flavors, perfect for quick meals and customizable to your taste.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, chopped Can substitute with quinoa for a vegetarian option.
  • 4 cups chopped romaine lettuce
  • 1 cup black beans, drained and rinsed Feel free to use frozen, just thaw and rinse.
  • 1 cup corn, drained Substitute with frozen if needed, thaw before use.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1 each avocado, diced Keep separate until serving to prevent browning.
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Chipotle Vinaigrette Use as much or as little as preferred.

Method
 

Preparation
  1. In a large bowl, combine the chopped chicken, romaine lettuce, black beans, corn, cherry tomatoes, red onion, avocado, and cilantro.
  2. Drizzle this colorful mix with the Chipotle Vinaigrette and toss gently to combine.
  3. Divide it into meal prep containers or serve immediately for a fresh meal.
  4. Store any leftovers covered in the refrigerator and consume within a few days.
  5. Optional: Freeze the cooked chicken for future use!

Notes

This salad can be customized with various toppings. For added freshness, serve it with crunchy tortilla chips or fresh fruit. Store in an airtight container in the fridge. If prepped in advance, keep the avocado and vinaigrette separate until ready to eat to prevent browning.