This chopped salad is full of so many tasty ingredients, you might not even believe it's really a salad! Spicy chicken, avocado, and red cabbage are just a few of the yummy ingredients.



  • ½ teaspoon salt

  • ¼ teaspoon ground cumin

  • ⅛ teaspoon garlic powder

  • ⅛ teaspoon chili powder

  • 1 pound skinless, boneless chicken breast halves

  • 2 teaspoons olive oil

  • 5 tablespoons olive oil

  • 3 tablespoons lime juice

  • 2 tablespoons finely chopped sliced pickled jalapeño pepper

  • 3 cups shredded red cabbage

  • 3 cups chopped romaine and/or fresh baby spinach

  • 1 cup frozen whole kernel corn, thawed

  • 1 cup grape tomatoes, halved

  • 1 avocado, halved, seeded, peeled, and cubed

  • 1 ½ cups tortilla chips, coarsely broken


  • In a small bowl stir together 1/4 tsp. of the salt, the cumin, garlic powder, and chili powder. Sprinkle both sides of chicken with spice mixture. In a 10-inch skillet heat the 2 tsp. oil over medium heat. Add chicken; cook 8 to 12 minutes or until done (165°F), turning once. Cool slightly. Slice chicken or shred using two forks.

    Meanwhile, for dressing, in a small blender or food processor combine 5 Tbsp. oil, lime juice, pickled jalapeño peppers, and remaining 1/4 tsp. salt. Cover and blend or process until smooth.

    In a large bowl combine cabbage, romaine, corn, tomatoes, and avocado. Add dressing; toss to coat. Top with shredded chicken and broken tortilla chips.

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Nutrition Facts

514 calories, 31 g fat (4 g saturated fat, 5 g polyunsaturated fat, 19 g monounsaturated fat), 83 mg cholesterol, 473 mg sodium, 32 g carbohydrates, 7 g fiber, 5 g sugar, 30 g protein.