Chipotle Cheddar Chopped Salad Recipe
Get ready to dive into a bowl bursting with flavor, color, and the perfect southwestern kick! This Chipotle Cheddar Chopped Salad takes everything you love about a fresh, crunchy salad and ups the ante with smoky chipotle, creamy cheddar, and a vibrant medley of vegetables. Whether you’re looking for a satisfying lunch, a hearty meatless dinner, or a show-stopping side for your next gathering, this salad steals the spotlight. The best part? It comes together quickly, is endlessly craveable, and brings serious zesty energy to the table.
Ingredients You’ll Need
The beauty of this salad is in its carefully chosen lineup—each ingredient not only brings something delicious to the table, but also offers irresistible color and texture. There’s nothing fussy here, just pantry and fridge staples working their magic together!
- Chopped romaine lettuce (6 cups): This sturdy, crunchy green forms the fresh, hydrating base for the salad.
- Shredded purple cabbage (1 cup): For extra crunch and a gorgeous punch of color that livens up every forkful.
- Cherry tomatoes, halved (1 cup): Sweet and juicy, they add a summery brightness that balances the smoky flavors.
- Canned black beans, rinsed and drained (1 cup): Creamy and protein-packed, these turn the salad into a meal.
- Corn kernels, fresh or thawed frozen (1 cup): Sweet pops and little bursts of golden goodness throughout the salad.
- Shredded sharp cheddar cheese (1/2 cup): Rich, tangy, and melty—cheddar pairs wonderfully with the spicy chipotle notes.
- Fresh cilantro, chopped (1/4 cup): A bright, herbaceous hit that ties in the southwestern flavor.
- Green onions, sliced (2): These bring a mellow zip and a lovely pop of green.
- Avocado, diced (1): Creamy bites that calm the chipotle heat and add luxurious texture.
- Mayonnaise (1/3 cup): The foundation for a velvety, rich dressing.
- Plain Greek yogurt (1/4 cup): Adds tang while lightening things up—plus a boost of protein!
- Fresh lime juice (1 tablespoon): A squeeze of brightness that keeps the flavors lively.
- Honey (1 tablespoon): Just a touch of sweetness to balance out the heat and acidity.
- Chipotle pepper in adobo sauce, minced (1): The star ingredient bringing deep heat and a smoky layer to the dish.
- Adobo sauce (1 teaspoon): Intensifies that chipotle richness in every bite.
- Garlic powder (1/2 teaspoon): Delivers savory depth without overpowering the dressing.
- Salt (1/4 teaspoon): Makes all the flavors pop just right.
- Black pepper (1/4 teaspoon): For a gentle kick to finish off the dressing.
How to Make Chipotle Cheddar Chopped Salad
Step 1: Prep the Veggies
Grab your favorite large salad bowl—this is where the Chipotle Cheddar Chopped Salad magic begins. Start by chopping your romaine lettuce into bite-sized pieces and shredding the purple cabbage. Halve the cherry tomatoes, rinse and drain those black beans, and, if you’re using frozen corn, make sure it’s thawed. The goal here is a beautiful mix of vibrant veggies, each ready to deliver flavor and crunch in every bite.
Step 2: Mix Together the Salad Base
Toss the romaine, cabbage, cherry tomatoes, black beans, corn, cheddar cheese, cilantro, green onions, and diced avocado together in the bowl. Give it all a gentle mix—this is the moment when the salad starts to look seriously impressive, full of color and inviting freshness. If you’re making this ahead, wait on adding the avocado and cheese until right before serving to keep things extra perky.
Step 3: Whisk Up the Chipotle Dressing
In a small bowl, pull together mayonnaise, Greek yogurt, fresh lime juice, honey, minced chipotle pepper, adobo sauce, garlic powder, salt, and black pepper. Grab a whisk and blend until the dressing turns smooth, creamy, and beautifully speckled from the chipotle and adobo. Give it a taste—if you like a little more heat, add extra adobo sauce!
Step 4: Dress and Toss
Pour your chipotle dressing right over the assembled veggies in the larger bowl. Using salad tongs or a couple of big spoons, gently toss everything together so that every leaf and bean gets a glossy coating. The chipotle-spiked creaminess should wrap every bite in irresistible southwestern flavor. Serve the Chipotle Cheddar Chopped Salad immediately for the freshest crunch, or refrigerate briefly if you like your salads extra chilled.
How to Serve Chipotle Cheddar Chopped Salad
Garnishes
Take your Chipotle Cheddar Chopped Salad to the next level with some fun garnishes! A handful of crushed tortilla chips adds craveable crunch right before serving, or sprinkle on a little extra shredded cheddar and a few sprigs of fresh cilantro for a restaurant-worthy finish. Even a drizzle of extra lime juice or a few diced jalapeños can be fantastic if you’re looking for a spicy pop.
Side Dishes
This salad pairs beautifully with classic southwestern fare—think cheese quesadillas, grilled veggie skewers, or a side of warm, fluffy cornbread. For a lighter meal, serve it with roasted sweet potatoes or a bowl of tortilla soup. The Chipotle Cheddar Chopped Salad is also stellar next to smoky grilled chicken or shrimp if you want some extra protein on your plate.
Creative Ways to Present
For parties or potlucks, serve the Chipotle Cheddar Chopped Salad in a large glass trifle bowl to showcase those colorful layers. Want something a bit more portable? Load the salad into sturdy lettuce cups for mini wraps, or serve over baked tortilla shells as edible salad bowls. You can even portion it out into mason jars for picnic-perfect, packable lunches.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, scoop the remaining salad into an airtight container and store it in the refrigerator. The salad will keep for about 1–2 days, but for best texture, enjoy as soon as possible—especially because the avocado can brown and the veggies may soften slightly after sitting in the dressing.
Freezing
Freezing isn’t recommended for Chipotle Cheddar Chopped Salad, as the fresh vegetables and avocado don’t hold up well to freezing and thawing. Instead, assemble only the amount you’ll eat immediately and keep the dressing separate if you want to prep ahead for future meals.
Reheating
No need to reheat! Chipotle Cheddar Chopped Salad is best enjoyed cold or at cool room temperature. If you’ve stored your salad in the fridge, simply give it a good toss and let it sit for a few minutes to take the chill off before serving.
FAQs
Is this salad spicy?
The chipotle pepper and adobo sauce give the salad a smoky, moderate kick; it’s definitely flavorful without being overwhelmingly hot. You can always adjust the amount of chipotle and adobo to match your heat preference.
Can I make Chipotle Cheddar Chopped Salad dairy free?
Absolutely! Swap the cheddar cheese for your favorite dairy-free version, and use vegan mayonnaise and yogurt alternatives for the dressing. The salad will still deliver on big flavor and that unmistakable chipotle zing.
What protein can I add to make it even more filling?
Grilled chicken, steak, or shrimp are all stellar additions if you want to beef up the protein. For a vegetarian option, try adding extra black beans, pinto beans, or even grilled tofu.
Can I prepare the ingredients ahead of time?
Definitely! You can chop all the veggies and make the dressing a day or two in advance (just keep them refrigerated and separate). Add avocado and dressing just before serving to keep everything at peak freshness.
What’s the best way to pack Chipotle Cheddar Chopped Salad for lunch?
Layer the salad ingredients in a container, keeping the dressing and avocado on the side until you’re ready to eat. This keeps the greens crisp and the flavors at their best—just shake or toss when you’re ready for lunch!
Final Thoughts
There’s just something about a bowl of Chipotle Cheddar Chopped Salad that makes every meal feel like a little celebration. Whether you’re making lunch for yourself or serving a crowd, this recipe is guaranteed to impress. Don’t be afraid to make it your own and share the joy—once you try it, you’ll find endless excuses to whip it up again and again!
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Chipotle Cheddar Chopped Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Chipotle Cheddar Chopped Salad is a vibrant and flavorful dish featuring a mix of fresh veggies, creamy cheddar cheese, and a zesty chipotle dressing. It’s a perfect blend of textures and tastes that will satisfy your cravings for a delicious and nutritious salad.
Ingredients
- 6 cups chopped romaine lettuce
- 1 cup shredded purple cabbage
- 1 cup cherry tomatoes halved
- 1 cup canned black beans rinsed and drained
- 1 cup corn kernels fresh or thawed frozen
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions sliced
- 1 avocado diced
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 chipotle pepper in adobo sauce minced
- 1 teaspoon adobo sauce from the can
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
Dressing:
Instructions
- Prepare the Salad: In a large bowl, combine chopped romaine, shredded cabbage, cherry tomatoes, black beans, corn, cheddar cheese, cilantro, green onions, and avocado.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, chipotle pepper, adobo sauce, garlic powder, salt, and black pepper until smooth.
- Toss and Serve: Pour the dressing over the salad ingredients and toss until evenly coated. Serve immediately.
Notes
- For extra crunch, top with crushed tortilla chips just before serving.
- You can make the dressing ahead and store it in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
