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

Active: 30 minTotal: 30 min

This colorful meal has a honey adobo dressing that is used both to marinate the chicken and dress the salad so you get maximum flavor in the finished dish. This salad was last featured in 2019.

Tags

Ingredients

Servings:
4
Metric
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 - 1 heart, chopped
  • Cucumbers - 8 oz, diced
  • Tomatoes, grape or cherry (opt) - 1 cup, halved
  • 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 or cheddar cheese, shredded)
Honey Adobo Marinade / Dressing:
  • Vinegar, red wine - 2 Tbsp
  • Honey - 2 tsp
  • Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
  • Paprika, smoked - 1/4 tsp
  • Oil, cooking - 3 Tbsp
  • Sour cream - 1 Tbsp (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make Adobo marinade / dressing - Whisk together vinegar, honey, adobo sauce, and paprika. Add oil (portion for marinade / dressing) 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 / dressing (reserve the other half). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Green onions / Lettuce / Cucumbers / Tomatoes (if using) / Avocados / Limes - Prep as directed.
  4. Corn - If using frozen, defrost. If using canned, drain and rinse.
  5. Beans - Drain and rinse.

Make

  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, tomatoes, 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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 12 reviews

I loved this salad, including the dressing. Cut back on the olive oil in the dressing to reduce fat but the flavor was perfect. Also skipped the corn to minimize the carbs, but overall fantastic.

By: Stephanie
Posted: Mar 28, 2020
Diet: Original

We didn't love the flavors, especially our kids (seemed a little bland) but did appreciate how easy it was to make.

By: Yasmin
Posted: Mar 28, 2020
Diet: Original

Tasty and fast!

By: Chris
Posted: Mar 28, 2020
Diet: Vegetarian

We loved this! Opted for the veggie version as our store was out of chicken and we sound it really satisfying. Just realizing we totally missed the step to add the corn and beans to a pan to warm up with the dressing... we just threw everything in a bowl and it was delicious!

By: Emily
Posted: Mar 27, 2020
Diet: Vegetarian

Easy and tasty. Made as is except omitted the chips and added a little extra adobo sauce to the dressing.

By: Angela
Posted: Mar 26, 2020
Diet: Vegetarian

Used a rotisserie chicken and everything was delicious! Dressing was very tasty.

By: Alyssa
Posted: Mar 26, 2020
Diet: Original