Ingredients
Scale
- 1 pound Chicken thighs
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Taco Seasoning
- 2 cups Red Cabbage
- 1 can Black Beans
- 1 cup Fire-Roasted Corn
- 1 medium Red Bell Pepper
- 1 medium Avocado
- 1/4 cup Fresh Cilantro (optional)
- 1 cup Tortilla Chips (optional)
- 1/2 cup Avocado Oil
- 1/4 cup Red apple vinegar
- 1 tablespoon Honey (or maple syrup)
- 1 teaspoon Chipotle Chili Pepper
- 1 clove Garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
Instructions
- In a mixing bowl, combine chicken thighs with olive oil and taco seasoning until well coated. Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side or until fully cooked. Let rest before slicing.
- Chop red cabbage, bell pepper, and avocado into bite-sized pieces; rinse black beans.
- For the vinaigrette, whisk together avocado oil, apple cider vinegar, honey (or maple syrup), chipotle chili pepper, garlic, oregano, cumin, salt, and black pepper in a small bowl.
- In a large bowl, mix chopped cabbage, black beans, corn, bell pepper, cilantro (if using), tortilla chips (if desired), and sliced chicken. Drizzle with vinaigrette before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 110mg