Chipotle Chicken Chopped Salad (Edit recipe)

322 recipes
|
153 followers

The perfect way to use a little bit of leftover Chipotle Honey Grilled Chicken (hey, sometimes leftovers can happen) along with a few other "fridge forage" additions! Chipotle is one of my most favorite flavors and after sharing the new grilled chicken recipe recently, this salad was a must to try with the Chipotle Ranch dressing from SideDish. Completely customizable depending on your preference, but the combo I've listed is so delish!

Share

save

PREP TIME

10 minutes

COOK TIME

00 minute

INGREDIENTS

9

Serves: 1-2

Ingredients

2-3 cups Arugula, or your favorite greens
1 cup Red Cabbage, thinly sliced
1 pinch Redmond Real Salt
1 - 1.5 cups Chipotle Honey Grilled Chicken (click for recipe), chopped
.5 - 1 cup Avocado, diced
2 - 3 whole Corn Tortilla, sliced thin, fried & salted
1 - 2 Tbsp Cotija Cheese
2 - 3 Tbsp SideDish Chipotle Ranch
1 whole Lime, juice of 1 lime, optional

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add arugula and red cabbage to a medium sized bowl and toss with a pinch of salt...salting those greens is a must!
Add in chicken, avocado, cotija cheese and dressing - then toss to coat well. At this point you can eat right out of the bowl you tossed in, but I like to scoop out into another bowl to serve. There is plenty here for two servings.
Top with crispy tortilla strips, more cotija cheese if desired and that kiss of lime.

Notes

Other toss ins that would be tasty: black beans, corn, sliced green onions or even sliced olives.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	483
Fat:	26 g
Carbohydrates:	51 g
Protein:	10 g
Cholesterol:	31 g
Sodium:	759 mg
Fiber:	9 g
Sugars:	9 g
Calculated for total recipe.