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

Active: 30 minTotal: 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.

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!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 37 reviews

Basically Cobb salad. Adobo is too spicy for us, so had to look up different dressing. Hard to fill up 4 year old who doesn’t like lettuce or cucumbers.

By: Shawn
Posted: May 01, 2018
Diet: Vegetarian

Terrible!

By: Steve
Posted: May 01, 2018
Diet: Original

Nice and light, yet filling. A great summer meal. The sauce wasn't quite as flavorful as I'd hoped; next time I may add some more things to it to deepen the flavor.

By: Rae
Posted: Apr 28, 2018
Diet: Gluten-free

Added sweet potatoes, doubled the dressing, used mayo instead of yogurt in the dressing. Delicious!

By: Rachel
Posted: Apr 27, 2018
Diet: Original

This was a hit with the husband and kids. I thought it might be too spicy for the kids but they ate it all up. I used chicken thighs. The kids ate it with tortillas while we ate it as a salad over butter lettuce. I would add a diced red pepper to the corn/bean mixture to add some color next time.

By: Amy
Posted: Apr 25, 2018
Diet: Original

Made with chicken thighs, added salt to the marinade since I've noticed these recipes are under seasoned, did not drain the marinade out, just tossed it all into a hot pan. I used the corn & beans to kinda "deglaze" the pan. My favorite so far

By: Ronja
Posted: Apr 25, 2018
Diet: Original