Description
A vibrant and hearty Tex-Mex-inspired salad with roasted chicken, tangy chipotle dressing, tender vegetables, and creamy avocado for a satisfying meal. Perfect for dinner or lunch prep.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
1 cup plain red cabbage, shredded
1/2 cup frozen corn, thawed
1/2 cup black beans, drained and rinsed
1/2 red bell pepper, chopped
1 avocado, diced
1/4 cup cilantro, chopped
1/4 cup crumbled feta cheese
1/4 cup chopped green onion
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
For the chipotle vinaigrette:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 chipotle pepper in adobo sauce
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt to taste
Instructions
Preheat oven to 400°F (200°C).
Season chicken breasts or thighs with cumin, paprika, salt, and pepper.
Place chicken on a baking sheet and drizzle with olive oil.
Bake for 25–30 minutes, or until fully cooked and golden.
Let the chicken rest for 5 minutes, then chop into pieces.
While the chicken cooks, prepare the chipotle vinaigrette by blending all vinaigrette ingredients until smooth.
In a large bowl, toss together red cabbage, corn, black beans, red bell pepper, cilantro, chopped green onion, and crumbled feta.
Pour the chipotle vinaigrette over the salad and toss to combine.
Divide the chopped salad into serving bowls and top with chopped chicken and diced avocado before serving.
Notes
For a vegan or dairy-free version, omit the feta or use a vegan cheese substitute.
To adjust the spice level, start with half a chipotle pepper and add more gradually.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting, Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg