Ingredients
For the Chicken
- 1 lb. boneless, skinless chicken thighs or breasts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning (e.g., Siete brand)
For the Salad
- 4 to 5 cups chopped or shaved red cabbage
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- 1 red bell pepper, diced
- 1 medium ripe avocado, cubed
- 1/3 cup crumbled cotija or queso fresco
- 1/2 cup roughly chopped fresh cilantro
- Optional: tortilla chips, crumbled or whole, for serving
For the Chipotle Vinaigrette
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 Tbsp. honey
- 1 chipotle chili pepper (from a can of chipotle peppers in adobo sauce)
- 1 garlic clove
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Season and Cook Chicken: Place the chicken in a large bowl. Add 2 tablespoons of extra-virgin olive oil and 2 tablespoons of taco seasoning, then toss well to coat each piece evenly. Heat a large skillet over medium heat until hot. Arrange the chicken in the skillet without crowding and cook undisturbed for 5 minutes. Flip the chicken pieces and continue cooking for another 4 to 5 minutes, or until juices run clear and the chicken is fully cooked. Transfer the cooked chicken to a plate and allow it to cool slightly.
- Prepare Chipotle Vinaigrette: Combine avocado oil, red wine vinegar, honey, chipotle chili pepper, garlic clove, dried oregano, ground cumin, kosher salt, and black pepper in a blender or immersion blender cup. Blend all ingredients until the dressing becomes smooth and emulsified.
- Assemble Salad: In a large bowl, combine chopped or shaved red cabbage, drained black beans, thawed fire-roasted corn, diced red bell pepper, cubed avocado, crumbled cotija or queso fresco, and chopped fresh cilantro. Cut the cooked chicken into small pieces and add to the bowl. Pour the chipotle vinaigrette over the salad and toss everything thoroughly to coat. Serve immediately, optionally topped with crumbled tortilla chips or use the chips to scoop the salad.
Notes
- Use chicken thighs for juicier results, but chicken breasts work well too.
- Taco seasoning brands vary; adjust quantity to your spice preference.
- The chipotle pepper in adobo can be adjusted to taste for heat level.
- Fresh avocado adds creaminess but can brown if salad sits too long; add just before serving.
- Optional tortilla chips provide a nice crunchy texture contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
