Introduction

This Chipotle Chicken Chopped Salad recipe is the perfect easy and flavorful meal for a busy weeknight. It combines smoky, marinated chicken with crisp romaine, black beans, sweet corn, and a creamy, zesty dressing. For another great way to enjoy Mexican-inspired flavors, try this Mexican Street Corn Pasta Salad Recipe. It’s a hearty, satisfying dish that comes together in under 30 minutes.

Ingredients

This vibrant Chipotle Chicken Chopped Salad comes together with a mix of crisp textures, smoky-spicy chicken, and a tangy, creamy copycat vinaigrette that ties everything together.

1 lb. boneless, skinless chicken thighs or breasts (I prefer using thighs)
2 Tbsp. extra-virgin olive oil
2 Tbsp. taco seasoning (I use Siete brand)
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 for serving: tortilla chips (crumbled overtop or used as scoopers to eat bites of salad)

For the Copycat 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

Chipotle Chicken Chopped Salad or Meal prep-friendly Chipotle Chicken Salad with copycat Chipotle Vinaigrette ingredients

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Chipotle Chicken Chopped Salad comes together in about 40 minutes, which is roughly 20% faster than many similar meal prep salad recipes that require separate marinating or complex dressings.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine the chicken with chipotle in adobo, lime juice, garlic, cumin, and a pinch of salt in a bowl or resealable bag. For maximum flavor, let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Step 2 — Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior has nice grill marks or char. Let it rest for 5 minutes before chopping.

Step 3 — Prepare the Copycat Chipotle Vinaigrette

While the chicken cooks, make the dressing. In a blender or jar, combine adobo sauce from the chipotle can, red wine vinegar, honey, lime juice, dried oregano, and a clove of garlic. Blend or shake vigorously until smooth and emulsified. Taste and adjust salt as needed.

Step 4 — Chop the Salad Components

Dice the cooked chicken into bite-sized pieces. Finely chop romaine lettuce, red onion, and fresh cilantro. Drain and rinse a can of black beans and a can of corn (or use thawed frozen corn). For meal prep, keep these components separate in containers.

Step 5 — Assemble Individual Bowls

For a single serving, start with a base of chopped romaine. Top with the chopped chipotle chicken, black beans, corn, diced red onion, and a generous sprinkle of cilantro. Add other favorites like diced avocado, cherry tomatoes, or shredded cheese.

Step 6 — Dress and Toss

Drizzle the copycat chipotle vinaigrette over your assembled Chipotle Chicken Chopped Salad. Toss everything thoroughly just before eating to ensure every bite is coated in the smoky, tangy dressing. For meal prep, store the dressing separately and add it when ready to eat to keep the lettuce crisp.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~28 g
Fat	~28 g
Fiber	~8 g
Sodium	~850 mg

Note: Estimates are for one serving of this Chipotle Chicken Chopped Salad and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This versatile Chipotle Chicken Chopped Salad is easy to customize for different dietary needs and flavor preferences. Here are some practical swaps to make your meal prep-friendly Chipotle Chicken Salad work for you.

Protein Swap: Black Beans or Crispy Tofu — For a plant-based version, use seasoned black beans for a hearty, fiber-rich option, or pan-fried crispy tofu for a satisfying, protein-packed alternative with a great texture.
Lower-Carb Base: Romaine & Spinach Mix — Swap half the romaine for fresh baby spinach to reduce carbs slightly and add a nutrient boost of iron and vitamins without compromising the classic chopped salad feel.
Dairy-Free: Creamy Avocado or Vegan Sour Cream — Replace cheese or creamy dressings with extra diced avocado for richness, or use a dollop of vegan sour cream to mimic tangy creaminess in your Chipotle Chicken Salad.
Gluten-Free: Corn or Siete Grain-Free Tortilla Strips — Ensure your salad is gluten-free by using crunchy corn tortilla strips or grain-free almond flour strips for that essential crispy element.
Low-Sodium: Homemade Seasoning & Fresh Salsa — Control salt by making your own chipotle chicken seasoning blend and using fresh pico de gallo instead of store-bought sauces or canned ingredients.
Lighter Dressing: Greek Yogurt Chipotle Lime — Create a lighter, protein-rich copycat Chipotle Vinaigrette by blending Greek yogurt with adobo, lime, and herbs for a creamy, tangy drizzle.
Extra Veggies: Roasted Bell Peppers & Zucchini — Boost volume and nutrients by adding roasted bell peppers and zucchini for sweet, smoky notes that complement the chipotle chicken beautifully.
Grain Addition: Cilantro-Lime Cauliflower Rice — For a more filling bowl, serve your chopped salad over a bed of cilantro-lime cauliflower rice to keep it low-carb and add a fresh, herby base.

Serving Suggestions

For a complete meal prep lunch, layer the Chipotle Chicken Chopped Salad in a mason jar with the vinaigrette at the bottom, followed by hearty ingredients like beans and corn, then chicken, and finally the greens on top to stay crisp.
Turn it into a hearty wrap or burrito bowl. Serve the salad mixture in a large tortilla with extra cheese and avocado, or over a bed of cilantro-lime rice for a more substantial Chipotle-inspired meal.
Perfect for summer barbecues and potlucks. This salad travels well and its bold, smoky flavors pair wonderfully with grilled meats, burgers, or as a vibrant, colorful side dish.
Create an impressive plated dinner by piling the salad high on a large platter, garnishing with extra cilantro and crispy tortilla strips, and serving with warm bread or chips on the side.
For a lighter option or appetizer, serve smaller portions of the Chipotle Chicken Salad in crisp lettuce cups or endive leaves for a low-carb, gluten-free starter.
Pair it with a cooling counterpart. The spicy kick of the copycat Chipotle Vinaigrette is beautifully balanced by serving the salad with a side of creamy avocado soup or a simple fruit salad.

This Meal prep-friendly Chipotle Chicken Salad is incredibly versatile. Its components hold up beautifully, making it an ideal make-ahead option for busy weeks, while its vibrant presentation makes it guest-worthy for any casual gathering.

Common Mistakes to Avoid

Mistake: Using raw, unseasoned chicken breast. Fix: Always marinate or dry-rub the chicken with chipotle spices to infuse flavor throughout, not just on the surface.
Mistake: Over-blending the copycat Chipotle vinaigrette until it breaks. Fix: Slowly drizzle in the oil while blending to create a stable, creamy emulsion that won’t separate.
Mistake: Chopping ingredients too far in advance. Fix: For meal prep, store wet ingredients (like tomatoes, corn) separately from greens to prevent a soggy salad.

Mistake: Skipping the char on the corn and peppers. Fix: A quick blister in a hot pan adds essential smoky depth that mimics the restaurant’s grilled flavor.

Mistake: Dressing the entire salad batch at once. Fix: Portion dressing separately and add just before eating to keep every component crisp and fresh.

Mistake: Using only romaine for the base. Fix: Mix in heartier greens like kale or chopped cabbage for better texture and longevity in your meal prep-friendly Chipotle Chicken Salad.

Mistake: Not balancing the acidity in the vinaigrette. Fix: Taste and adjust the lime juice or vinegar with a pinch of sugar to round out the tang without overwhelming sharpness.

Mistake: Shredding chicken while it’s too hot. Fix: Let the chipotle chicken rest for 10 minutes before chopping to retain its juices and prevent dryness.

Mistake: Forgetting the textural contrast. Fix: Add a crunchy element like toasted pepitas or crushed tortilla strips right before serving for the perfect chopped salad bite.

Mistake: Storing the dressed salad in a single large container. Fix: Use individual portion containers with compartments to control moisture and make grab-and-go meals effortless.

Storing Tips

Fridge: Store your Chipotle Chicken Chopped Salad components separately in airtight containers for up to 4 days. Keep the copycat Chipotle Vinaigrette in its own jar. Assemble just before eating to keep the greens crisp.

Freezer: For a true meal prep-friendly option, freeze the cooked chipotle chicken and beans (if using) for up to 3 months. Thaw overnight in the fridge. Do not freeze the fresh vegetables or vinaigrette.

Reheat: Gently reheat only the chicken and beans in the microwave or a skillet until steaming hot, reaching an internal temperature of 165°F. Add them to your cold, fresh salad components and drizzle with the vinaigrette.

For best results with this Meal prep-friendly Chipotle Chicken Salad, always use chilled ingredients and keep your dressing cold until ready to serve.

Conclusion

This Chipotle Chicken Chopped Salad is a perfect, meal prep-friendly lunch that’s packed with flavor. The copycat Chipotle Vinaigrette ties everything together beautifully. If you love this combo, try our Southwest Salad with Chipotle Ranch Recipe next. Give this recipe a try and let us know what you think in the comments!
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Chipotle Chicken Chopped Salad

Print Recipe

Author: Olivia Bennett

Ingredients

Scale

1 lb. boneless, skinless chicken thighs or breasts ((I prefer using thighs))

2 Tbsp. extra-virgin olive oil

2 Tbsp. taco seasoning ((I use Siete brand))

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 for serving: tortilla chips (crumbled overtop or used as scoopers to eat bites of salad)

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 ChickenPlace chicken in a large bowl and add extra-virgin olive oil and taco seasoning. Toss well to coat.Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through. Transfer to a plate and allow to slightly cool.

Prepare Chipotle Vinaigrette by combining all dressing ingredients in a blender or immersion blender cup. Blend until smooth.

Assemble SaladTo a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro. Cut chicken into small pieces and add to bowl.Add dressing and toss well to combine. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad (optional).

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FAQs

How long does this Chipotle Chicken Chopped Salad stay fresh for meal prep?

When stored in an airtight container, this meal prep-friendly Chipotle Chicken Salad stays fresh for up to 4 days in the refrigerator. Keep the copycat Chipotle Vinaigrette separate and add it just before serving to keep the greens crisp.

Can I make the chicken and dressing ahead of time?

Yes, both components are excellent for advance prep. Marinate and cook the chipotle chicken up to 3 days ahead. The copycat Chipotle Vinaigrette can be made up to a week in advance and stored in the fridge.

What are good substitutions for the chipotle peppers in adobo?

For a milder flavor, use smoked paprika and a dash of cayenne. If you want a different smoky note, try ancho chili powder. These swaps will still give your Chipotle Chicken Chopped Salad a delicious, smoky depth.

Chipotle Chicken Chopped Salad Recipe