Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

This meal has 37 reviews

Wish I had found quest fresco; the Mexican cheese blend didn’t really complement the salad in terms of flavor or texture. Dressing was great though.

By: Danielle
Posted: Apr 24, 2018
Diet: Original

We used brown rice instead of lettuce -yummy

By: Meredith
Posted: Apr 24, 2018
Diet: Original

Made the veg version and loved it. Great flavors and combinations of ingredients. We turned leftovers into a burrito. Mmm!

By: Angela
Posted: Apr 24, 2018
Diet: Vegetarian

I used baby spinach instead of lettuce. My 7 year old said “this salad is awesome! Please make it again!”

By: Rachel
Posted: Apr 23, 2018
Diet: Vegetarian

Made with barley, per someone's comment, instead of romaine due to the recall, loved it!

By: Summer
Posted: Apr 23, 2018
Diet: Original

This would work well as a grain bowl.

By: Kathy
Posted: Apr 22, 2018
Diet: Original