Description
A vibrant Southwest-inspired salad featuring tender chicken, crisp cabbage, and smoky chipotle vinaigrette. Loaded with tangy avocado, roasted corn, and zesty peppers for a balanced, customizable dish that’s healthy and deeply flavorful.
Ingredients
2 boneless, skinless chicken breasts
1 cup shredded green cabbage
1/2 cup roasted sweet corn kernels
1/2 red bell pepper, diced
1 ripe avocado, diced
1/4 cup cotija cheese, crumbled
1/4 cup black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1/4 cup corn chips or tortilla strips
1 tbsp avocado oil
2 tbsp chipotle peppers in adobo sauce
1 tbsp apple cider vinegar
1 tsp honey
Salt and black pepper to taste
Instructions
Season chicken with salt and pepper. Cook in a hot skillet with a small amount of oil until fully cooked, then shred.
In a blender, combine avocado oil, chipotle peppers, apple cider vinegar, honey, and a pinch of salt to create the dressing.
In a large bowl, combine cabbage, corn, bell pepper, avocado, black beans, and cooked chicken.
Toss the salad with the chipotle dressing until evenly coated.
Top with cotija cheese, cilantro, and corn chips before serving.
Notes
For a creamier dressing, add 2 tbsp plain Greek yogurt. Store leftover dressing separately to keep the salad crisp. The salad can be prepared ahead and stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 120mg