Honey Adobo Chopped Chicken Salad
with avocado / queso fresco / black beans
This fresh entree salad has layers of colors and flavors that earned it great reviews when first featured in early 2018.
Tags
Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
584
Just a moment...
% Daily Value
Total Fat
34g
53%
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Saturated Fat
8g
38%
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Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
839mg
35%
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Total Carbohydrate
39g
13%
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Dietary Fiber
13g
51%
Just a moment...
Sugars
8g
Just a moment...
Protein
34g
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Prep
- 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)
- 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)
- Green onions - Chop green onions, combining green and white parts. (Can be done up to 3 days ahead)
- Lettuce / Cucumbers / Avocados / Limes - Prep as directed.
- Corn - If using frozen, defrost. If using canned, drain and rinse.
- Beans - Drain and rinse.
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Make
- Whisk sour cream into remaining half of Adobo marinade.
- 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.
- 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.
- Make salad by combining lettuce, cucumbers, green onions, and avocados. Add dressing until dressed to your liking.
- Top salad with chicken, corn / black beans, and cheese. Serve with lime wedges on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
584
Just a moment...
% Daily Value
Total Fat
34g
53%
Just a moment...
Saturated Fat
8g
38%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
839mg
35%
Just a moment...
Total Carbohydrate
39g
13%
Just a moment...
Dietary Fiber
13g
51%
Just a moment...
Sugars
8g
Just a moment...
Protein
34g
Just a moment...
Reviews
Ratings
25 reviews
My husband and I love this salad. We make it often. I do the GF salad with the paleo dressing. Love it!
0 HelpfulWonderful 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.
0 Helpful