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

Active: 30 minTotal: 30 min

This fresh entree salad has layers of colors and flavors that earned it great reviews when first featured in early 2018.



Honey Adobo Chopped Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Lettuce, romaine - 8 oz, chopped
  • Cucumbers - 8 oz, diced
  • 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)
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
  • Sour cream - 1 Tbsp (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make Adobo marinade - Whisk together vinegar, honey, adobo sauce, and paprika. Add oil (portion for marinade) while whisking. (Wait to add sour cream.) (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. Green onions - Chop green onions, combining green and white parts. (Can be done up to 3 days ahead)
  4. Lettuce / Cucumbers / Avocados / Limes - Prep as directed.
  5. Corn - If using frozen, defrost. If using canned, drain and rinse.
  6. Beans - Drain and rinse.


  1. Whisk sour cream 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, green onions, 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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This meal has 25 reviews

My husband and I love this salad. We make it often. I do the GF salad with the paleo dressing. Love it!

By: Kimberly
Posted: Nov 09, 2019
Diet: Gluten-free

Good for a winter salad. Needed to double dressing.

By: Caitlin
Posted: Mar 12, 2019
Diet: Vegetarian

Salads don't get much better than this!

By: Jenna
Posted: Feb 28, 2019
Diet: Original


By: Timothy
Posted: Feb 26, 2019
Diet: Vegetarian

Wonderful flavors! I used the same technique with chicken and (separately) tofu, both were really good. I made brown rice for my greens avoiders. Great meal, we will add this one to our rotation.

By: Tina
Posted: Feb 19, 2019
Diet: Original

Super easy and good

By: Elise
Posted: Feb 19, 2019
Diet: Paleo