Zesty Chipotle Salad with Avocado, Corn and Lime

Bring the flavor to your next salad!

Skip the takeout line and recreate the fast-casual favorite at home. The star here is the chipotle vinaigrette — sweet, smoky, tangy, and versatile. It’s bright enough to dress a salad and bold enough to drizzle over tacos, grain bowls, or roasted vegetables. Make a batch to keep in the fridge and use it throughout the week.

This recipe recreates the Chipotle salad base with a few simple swaps so it’s easy to prepare at home. It’s ideal for meal prep or a quick weeknight side. Use the components and protein options below to customize the salad to your tastes.

How to make it

1. Make the vinaigrette. Add all dressing ingredients to a blender and blend until smooth. It takes about 5 minutes. The dressing keeps in the refrigerator for up to two weeks — great for meal prep or quick flavor boosts.
2. Prepare the fajita veggies. Sauté sliced bell peppers and red onion in a skillet with a tablespoon of olive oil until softened. Season with fajita seasoning and a splash of water, then cook until the flavors combine. You can make these ahead and serve them warm or chilled.
3. Assemble the salad. Toss greens with a portion of the chipotle vinaigrette. Use a mix of romaine, baby kale, and baby spinach for texture and nutrients. Top with black beans, diced tomato, corn, avocado, shredded Monterey Jack, and the prepared fajita vegetables. Add extra dressing if desired.

Protein options to add

This salad pairs well with many proteins. Try grilled or roasted chicken, garlic lime shrimp, carne asada, or salmon glazed with chipotle honey. Any of these choices can be served alongside the salad or placed on top to make it a hearty main dish.

If you prefer slow-cooked meats, the salad is also an excellent side for pork al pastor, carnitas, or beef barbacoa. Choose your favorite protein to tailor the salad to your meal.

Chipotle Fajita Salad with Chipotle Vinaigrette

A spot-on copycat vinaigrette and a loaded salad base make this a fresh, flavorful dish. Crisp greens, fajita veggies, corn, black beans, and avocado combine with the smoky, slightly sweet dressing for a satisfying side or a complete meal when topped with protein.

Ingredients

Fajita Veggies

• 1 tablespoon olive oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tablespoons fajita seasoning

Chipotle Vinaigrette Salad Dressing

• 6 tablespoons red wine vinegar
• 3 tablespoons honey (or agave for vegan)
• 1 tablespoon water
• 3/4 cup extra virgin olive oil (or rice bran oil)
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 chipotle peppers in adobo sauce, chopped
• 2 garlic cloves, rough chopped

Salad

• 4 cups supergreens (baby kale, baby spinach, and/or chopped romaine)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup tomato, diced
• 1/2 cup corn, drained
• 1 avocado, thinly sliced
• 1/2 cup Monterey Jack cheese, shredded (omit for vegan)

Instructions

Fajita Veggies

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the sliced bell peppers and onions. Cook 5–7 minutes until softened. Season with fajita seasoning and add 1 tablespoon water, toss to combine, and cook another 2–3 minutes. Set aside.

Prepare the salad

1. Combine all ingredients for the chipotle vinaigrette in a blender and blend until smooth.
2. Toss the greens with 1/4 cup of the chipotle vinaigrette dressing.
3. Divide the dressed greens between four bowls or plates. Top with black beans, tomatoes, corn, avocado, Monterey Jack cheese, and the prepared fajita veggies. Add more dressing if desired.

Notes

• The vinaigrette yields about 1 1/2 cups of dressing. This recipe uses approximately 1/4 cup; store the remainder in the fridge for up to two weeks to dress other salads, tacos, or bowls.
• To make the recipe vegan, omit the cheese and replace honey with agave syrup in the dressing.
• Add cooked proteins such as grilled chicken, shrimp, carne asada, or salmon to turn this into a complete meal.
• As written, the recipe serves 4 as a side. With added protein, it can serve 4 as an entrée or serve 2 as a main course if you prefer larger portions.

Nutrition Facts (per serving)