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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

We liked the flavors of the this salad.

By: Nancy
Posted: Apr 21, 2018
Diet: Original

Good overall but the chicken lacked flavor a bit.

By: Peter
Posted: Apr 20, 2018
Diet: Original

Dressing is great. Added mango to the salad and used leftover roasted chicken.

By: Marisa
Posted: Apr 20, 2018
Diet: Original

Salad was great overall, but the chicken was sort of forgettable. I think I'd try it grilled next time. I added shredded carrots and bell pepper to the salad since I had them to use up.

By: Tara
Posted: Apr 19, 2018
Diet: Original

Perhaps I didn't marinate the chicken long enough, but the salad just didn't come together well.

By: Elie
Posted: Apr 19, 2018
Diet: Original

This was delicious. Every family member liked it. Definitely a repeat dish.

By: Sara
Posted: Apr 19, 2018
Diet: Original