Honey Adobo Chopped Chicken Salad
with avocado / bell peppers / pepitas
This fresh entree salad has layers has layers of colors and flavors that earned it great reviews when first featured in early 2018.
Ingredients
- Bell peppers, red - 1 , chopped
- 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
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
- 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
Prep
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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)
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Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
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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)
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Green onions - Chop green onions, combining green and white parts. (Can be done up to 3 days ahead)
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Make
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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.
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Make salad by combining lettuce, cucumbers, bell peppers, green onions, and avocados. Add dressing until dressed to your liking.
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Top salad with chicken and pepitas. Serve with lime wedges on the side. Enjoy!
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