Description
A smoky, smoky-chipotle salad with tender chicken, crunchy cabbage, black beans, and tangy avocado dressing. Ready in under 35 minutes, perfect for meal prep or quick meals with bold flavor.
Ingredients
2 cups chopped cabbage
1.5 cups cooked shredded chicken (grilled or baked)
1 can (15 oz) black beans, drained and rinsed
1 ripe avocado, diced
1/4 cup chopped cilantro
1 cup tortilla strips
1 tbsp honey
1 tbsp adobo sauce from chipotle peppers
2 tbsp red wine vinegar
2 tbsp avocado oil
1/2 tsp salt
1/2 tsp black pepper
Instructions
Chop cabbage and combine with black beans, cilantro, and tortilla strips in a large bowl.
In a separate bowl, whisk together honey, adobo sauce, red wine vinegar, avocado oil, salt, and pepper to create the dressing.
Add shredded chicken and diced avocado to the salad, then pour the dressing over the mixture. Toss until evenly coated.
Serve immediately or refrigerate for meal prepping (see notes for storage).
Notes
For a vegan option, substitute honey with maple syrup and use plant-based chicken.
Store in an airtight container for up to 3 days; avocado may darken slightly but remains safe to eat.
Add fresh lime juice and diced tomatoes for extra zest.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Chopping/Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg