home cooked dinners by the season

Chipotle Chop Salad

Chipotle Chop Salad

Serves 4


  • 8 cups center rib removed and thinly sliced Tuscan kale (1 bunch, about 10 leaves) or thinly sliced Romaine lettuce
  • 3 cups sliced cooked chicken (see note)
  • 1-1/2 cups cooked black beans (15 ounce can drained and rinsed)
  • 1 avocado, peeled, pitted and chopped (1 medium size)
  • 1/3 cup chopped green onions (about 3)
  • Chipotle Croutons (recipe follows)
  • Chipotle Vinaigrette (recipe follows)
  • 1/3 cup crumbled or grated Cotija cheese (1 ounce), optional


In a large bowl, toss together kale, chicken, beans, avocado, green onions and croutons with Chipotle Vinaigrette. Sprinkle on optional Cotija cheese.


For 3 cups sliced cooked chicken, the boned meat from a store bought roasted chicken can be used. Or, pound 16-ounces boneless, skinless chicken breasts to 1/2 inch thickness. Season with kosher salt and fresh ground black pepper. Preheat oven to 375 degrees F. Transfer chicken to a baking sheet and bake until cooked through, about 15 minutes; or, heat a grill pan over medium heat and lightly spray it with vegetable spray. Cook chicken until halfway cooked through, then turn and cook until cooked through, about 10 minutes.

For the Chipotle Vinaigrette: Whisk together 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, 1 tablespoon honey, 1/2 teaspoon chipotle powder, 1/2 teaspoon lime zest and 1/2 teaspoon kosher salt. Whisk in 1/4 cup olive or vegetable oil and 1/4 cup plain Greek-style yogurt. Makes 2/3 cup.

For the Chipotle Croutons: Preheat oven to 375 degrees F. Stir together 2 tablespoons melted butter or olive oil with 1/2 teaspoon chipotle powder. Drizzle evenly over 2 cups cubed artisan-style bread (about 4 slices). Transfer to a baking sheet and sprinkle with kosher salt. Bake until golden brown and crisp, about 10-12 minutes. Allow cooling to room temperature.