Honey Adobo Chopped Chicken Salad
with avocado / bell peppers / pepitas
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
- 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
- Bell peppers, red - 1 , chopped
- 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
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
Prep
-
Make Adobo marinade - Whisk together vinegar, honey, adobo sauce, and paprika. Add oil (portion for marinade) while whisking. (Can be done up to 5 days ahead)
-
Bell peppers - Chop bell peppers. (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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a skillet over medium heat. Add 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.
-
Make salad by combining lettuce, cucumbers, bell peppers, cilantro, and avocados. Add dressing until dressed to your liking.
-
Top salad with chicken and pepitas. Serve with lime wedges on the side. Enjoy!
Reviews
Ratings
0 reviews