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

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. 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)
  3. Lettuce / Cucumbers / Cilantro / Avocados / Limes - Prep as directed.
  4. Corn - If using frozen, defrost. If using canned, drain and rinse.
  5. Beans - Drain and rinse.

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Make

  1. Whisk yogurt into remaining half of Adobo marinade.
  2. 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.
  3. 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.
  4. Make salad by combining lettuce, cucumbers, cilantro, and avocados. Add dressing until dressed to your liking.
  5. Top salad with chicken, corn / black beans, and cheese. Serve with lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (90)
Gluten-free (11)
Paleo (8)
Vegetarian (18)

37 reviews

This salad is excellent. It's easy, healthy and tastes so good. Will definitely make again.

By: Katherine
Posted: Mar 21, 2019
Diet: Original
0 Helpful

Sooo good!

By: Catherine
Posted: May 25, 2018
Diet: Original
0 Helpful

made extra dressing, skipped the yogurt, added tomatoes, forgot the avo/cilantro but it was still really good. great light spring meal

By: Christine
Posted: May 15, 2018
Diet: Gluten-free
0 Helpful

I made the dressing with sour cream, and added about double (triple?) the amount called for so that it would be thick and creamy. Everything was delicious!! Perfect work lunch.

By: Jennifer
Posted: May 08, 2018
Diet: Original
0 Helpful

Made twice as much dressing as called for. Agree with others that things could be added to make it more flavorful, but overall I still enjoyed it. Added tomatoes.

By: Christine
Posted: May 07, 2018
Diet: Original
0 Helpful

Really liked this and ate two servings in one go. Whoops! Bf said we should serve it over a fried tortilla and call it a taco salad.

By: Jenn
Posted: May 01, 2018
Diet: Original
0 Helpful