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
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
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
584
Just a moment...
% Daily Value
Total Fat
34g
53%
Just a moment...
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%
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Sugars
8g
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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
Serving Size:
1 serving
Servings Per Recipe
4
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