Chipotle Chicken Chopped Salad

For anyone craving a salad that feels like a flavor festival, this Chipotle Chicken Chopped Salad is your dream come true. Tender strips of smoky chipotle-seasoned chicken mingle with crisp romaine lettuce, creamy avocado, sweet corn, juicy cherry tomatoes, and hearty black beans for a protein-packed, nutrient-rich meal. Every forkful delivers a symphony of textures and tastes: the crunch of fresh veggies, the silkiness of diced avocado, and the gentle bite of red onion, all balanced by the zing of a tangy Greek yogurt–lime dressing. Whether you’re chasing a healthy lunch or a fuss-free dinner, this salad checks all the boxes.

I still remember the first time I tossed together these ingredients on a lazy weekend afternoon. I had leftover grilled chicken, a half-empty jar of yogurt, and a handful of veggies begging to be used. In one bowl, I created something magical—a recipe that morphed into a staple for my weekly meal prep. The smoky warmth of chipotle chili powder wakes up the chicken, while the honey in the dressing glues the ingredients with a whisper of sweetness. It’s bright, it’s fresh, and it’s astonishingly easy to pull off even on the busiest days. Trust me, once you taste that first bite, you’ll be hooked—and you might just find yourself planning your next batch before you’ve even finished the first.

KEY INGREDIENTS IN CHIPOTLE CHICKEN CHOPPED SALAD

Every ingredient in this salad plays a starring role in crafting vibrant color, balanced nutrition, and mouthwatering flavor. From the protein-packed chicken to the zingy lime, here’s a closer look at what makes this bowl so irresistible:

• Boneless, skinless chicken breasts

Lean, tender protein that soaks up the smoky spice rub, providing the hearty base of the salad.

• Olive oil

Helps the seasonings adhere to the chicken and adds a fruity richness.

• Chipotle chili powder

Brings a warm, smoky heat that gives the chicken its signature flavor.

• Cumin

Adds an earthy, slightly nutty undertone that complements the chipotle.

• Garlic powder

Boosts savory depth without overpowering the other spices.

• Salt and pepper

Essential seasonings that enhance every flavor nuance.

• Romaine lettuce

Crisp, hydrating greens that lend a satisfying crunch and freshness.

• Cherry tomatoes

Burst-in-your-mouth sweetness and juiciness that brighten each bite.

• Corn kernels

Sweet, tender pops of golden flavor—fresh or roasted for extra char.

• Avocado

Creamy, buttery texture that soothes the spice and rounds out each mouthful.

• Black beans

Earthy, protein-rich beans that add substance and a comforting bite.

• Red onion

Sharp, zesty crunch that cuts through the creaminess of avocado and cheese.

• Fresh cilantro

Bright, citrusy herb notes for an aromatic lift.

• Shredded cheddar cheese

Mildly sharp, melty strands that add richness and a playful contrast.

• Lime wedges

Tangy bursts of juice to finish and awaken all the tastes.

• Greek yogurt

Creamy tang in the dressing, delivering a probiotic punch.

• Lime juice

Adds zesty acidity that balances the smoky chicken.

• Honey

Natural sweetness that mellows the heat and ties flavors together.

• Minced garlic

Fresh aromatic bite in the dressing for a true garlic lover’s delight.

• Salt and pepper (dressing)

Season the dressing perfectly, ensuring every spoonful sings.

HOW TO MAKE CHIPOTLE CHICKEN CHOPPED SALAD

Now that we’ve gathered our vibrant ingredients and assembled our spice blend, let’s transform these elements into a sensational salad. Follow each step closely to ensure every component shines, from perfectly cooked chicken to a velvety dressing that unites the bowl.

1. Preheat a skillet over medium-high heat until it’s hot but not smoking. This ensures a beautiful sear on the chicken and locks in all those spices.

2. Rub the chicken breasts thoroughly with olive oil, chipotle chili powder, cumin, garlic powder, salt, and pepper, making sure each piece is evenly coated in the smoky spice mix.

3. Place the chicken in the skillet and cook for about 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This step guarantees juicy, fully cooked chicken with a lightly charred exterior. Remove the chicken from the skillet and allow to rest for a few minutes before slicing it into thin, tender strips.

4. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn kernels, diced avocado, rinsed black beans, finely diced red onion, chopped cilantro, and shredded cheddar cheese, tossing gently to distribute the ingredients evenly.

5. Prepare the dressing by mixing the Greek yogurt, lime juice, honey, minced garlic, salt, and pepper in a small bowl until completely smooth and creamy.

6. Add the sliced chicken on top of the salad mixture, arranging it artfully to showcase the spice-rubbed strips.

7. Drizzle the dressing over the assembled salad and toss gently until every ingredient is lightly coated in that tangy, sweet, garlicky goodness.

8. Serve immediately with lime wedges on the side, inviting each eater to squeeze extra citrus brightness over their bowl for an elevated fresh finish.

SERVING SUGGESTIONS FOR CHIPOTLE CHICKEN CHOPPED SALAD

When it comes to enjoying this lively salad, the presentation and accompaniments can elevate the experience even further. Whether you’re hosting friends or feeding family members, these serving ideas will help you showcase the salad’s vibrant colors and bold flavors.

• In Mason Jars: Layer the dressing on the bottom, then add beans, corn, tomatoes, chicken, and lettuce on top. Seal and refrigerate for a grab-and-go lunch that stays crisp and fresh.
• Tortilla Shell Bowls: Press flour tortillas into oven-safe bowls and bake until golden brown. Serve the salad inside for an edible, crunchy vessel that doubles the fun factor.
• Family-Style Platter: Spread a large wooden board or shallow tray with romaine, then artfully arrange chicken, avocado, tomatoes, beans, and cheese in separate piles. Let guests assemble their own portions and drizzle on the dressing as they please.
• Side of Warm Tortilla Chips: Scoop this salad alongside crunchy tortilla chips for a Tex-Mex twist—perfect for dipping, scooping, or layering for a satisfying crunch in every bite.

HOW TO STORE CHIPOTLE CHICKEN CHOPPED SALAD

One of the best things about this chopped salad is how well it holds up for meal prep, but a few simple steps will ensure each serving stays as crisp and flavorful as the first.

• Separate the dressing: Store the dressing in a small airtight container apart from the salad. When you’re ready to eat, simply drizzle and toss to maintain the crispness of the lettuce and veggies.
• Keep wet ingredients on the bottom: If you’re layering in jars or containers, place the cherry tomatoes and corn at the bottom, followed by chicken, beans, cheese, and lettuce on top. This stratification prevents sogginess and keeps everything tasting fresh.
• Use an airtight container: Transfer leftover salad into a tight-sealing container to minimize exposure to air and preserve textures. Stash in the fridge for up to 3 days.
• Revive with fresh lime: If the salad starts to look a little tired, a squeeze of fresh lime juice and a gentle toss can brighten flavors and perk up the ingredients again.

CONCLUSION

Thank you for joining me in this kitchen adventure exploring the Chipotle Chicken Chopped Salad. We’ve walked through every colorful ingredient, from the smoky warmth of chipotle chili powder to the creamy delight of ripe avocado, and learned step-by-step how to turn them into a dazzling, balanced bowl of goodness. This beginner-friendly recipe lives up to its subtitle—“A fresh and zesty chipotle chicken chopped salad that’s bursting with flavor and perfect for any meal!”—by marrying convenience, nutrition, and flair in a dish that’s as inviting to prepare as it is to eat. You can print this recipe and hang it on your fridge, save it to your digital recipe binder, or bookmark it for those hectic weeknights when you need an easy yet exciting meal.

Below you’ll also find a handy FAQ section to answer common questions and troubleshooting tips—so whether you’re a seasoned home cook or a kitchen rookie, you’ll have all the support you need at your fingertips. If you try this salad, I would absolutely love to hear how it turned out for you. Leave a comment with your tweaks, questions, or any fun twists you discover. Your feedback and cooking stories make this community so vibrant and inspiring, and I can’t wait to read about the delicious creations you whip up with this recipe!

Print Recipe

Chipotle Chicken Chopped Salad

Author: Annie Delgado Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins

Calories: 450

Description

This colorful salad combines tender chipotle chicken with crisp romaine, creamy avocado, and a tangy yogurt dressing, making it a delightful feast for your taste buds.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon chipotle chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 1 head romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels, fresh or frozen

• 1 avocado, diced

• ¹⁄₂ cup black beans, rinsed and drained

• ¹⁄₄ cup red onion, finely diced

• ¹⁄₄ cup fresh cilantro, chopped

• ¹⁄₂ cup shredded cheddar cheese

• 1 lime, cut into wedges

• For the dressing:

• - 1/4 cup Greek yogurt

• - 2 tablespoons lime juice

• - 1 tablespoon honey

• - 1 clove garlic, minced

• - Salt and pepper to taste

Instructions

1. Preheat a skillet over medium-high heat.
2. Rub the chicken breasts with olive oil, chipotle chili powder, cumin, garlic powder, salt, and pepper.
3. Place the chicken in the skillet and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and allow to rest for a few minutes before slicing into strips.
4. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, avocado, black beans, red onion, cilantro, and shredded cheddar cheese.
5. Prepare the dressing by mixing the Greek yogurt, lime juice, honey, minced garlic, salt, and pepper in a small bowl until smooth.
6. Add the sliced chicken on top of the salad ingredients.
7. Drizzle the dressing over the salad and toss gently until everything is well coated.
8. Serve with lime wedges on the side for an extra citrus kick.

Note

• Chipotle chili powder adds a smoky flavor; adjust to taste.
• For a vegetarian version, substitute chicken with grilled tofu.
• This salad is a great way to use leftover grilled chicken.
• Roasted or grilled corn adds extra flavor compared to canned or frozen.
• Add some crushed tortilla chips for extra crunch.

Keywords: chipotle chicken, chopped salad, healthy recipe, easy lunch, diced avocado, quick dinner