Honey Adobo Chopped Chicken Salad
with avocado / queso fresco / black beans

Name: Honey Adobo Chopped Chicken Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 1/2 Tbsp Vinegar, red wine; 2 tsp Honey; 2 tsp Adobo sauce (from a can of chipotle peppers in adobo); 1/2 tsp Paprika, smoked; 3 Tbsp Oil, cooking; 1 Tbsp Yogurt, plain or Greek; 1 lb Chicken breasts, boneless and skinless, chopped; 8 oz Lettuce, romaine, chopped; 8 oz Cucumbers, diced; 1/4 cup Cilantro leaves, chopped; 1 Avocados, cubed; 1/2 Limes, wedges; 1 cup Corn kernels, frozen or canned; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 4 oz Cheese, queso fresco, crumbled (sub Mexican Blend)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Spicy and sweet, the combination of honey and adobo is great on almost everything. It gets extra points in this recipe for creating the base of both a marinade and salad dressing.

Ingredients

Metric

Servings:

Honey Adobo Marinade and Dressing:

Vinegar, red wine - 2 1/2 Tbsp
Honey - 2 tsp
Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
Paprika, smoked - 1/2 tsp
Oil, cooking - 3 Tbsp
Yogurt, plain or Greek - 1 Tbsp

Honey Adobo Chopped Chicken Salad:

Chicken breasts, boneless and skinless - 1 lb , chopped
Lettuce, romaine - 8 oz , chopped
Cucumbers - 8 oz , diced
Cilantro leaves - 1/4 cup , chopped
Avocados - 1 , cubed
Limes - 1/2 , wedges
Corn kernels, frozen or canned - 1 cup
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Cheese, queso fresco - 4 oz , crumbled (sub Mexican Blend)

Prep

Make Adobo marinade - Whisk together vinegar, honey, adobo sauce, and paprika. Add oil (portion for marinade) while whisking. (Wait to add yogurt.) (Can be done up to 5 days ahead)
Marinate chicken - Chop chicken into bite-sized pieces and tenderize with a fork. Combine with half the Adobo marinade (reserve the other half). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Lettuce / Cucumbers / Cilantro / Avocados / Limes - Prep as directed.
Corn - If using frozen, defrost. If using canned, drain and rinse.
Beans - Drain and rinse.

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Make

Whisk yogurt into remaining half of Adobo marinade.
Heat a skillet over medium heat. Add first portion of oil (for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and transfer to heated skillet. Saute until chicken is cooked through, 4 to 6 minutes. Season with some salt and pepper as it cooks.
Set chicken aside and add second portion of cooking oil (for salad) to heated skillet. Add corn and beans and saute until heated through, ~2 minutes.
Make salad by combining lettuce, cucumbers, cilantro, and avocados. Add dressing until dressed to your liking.
Top salad with chicken, corn / black beans, and cheese. Serve with lime wedges on the side. Enjoy!

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