Chicken

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1 lb. boneless, skinless chicken thighs or breasts

2 Tbsp. taco seasoning (I use @sietefoods brand)

2 Tbsp. extra-virgin olive oil

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Salad

4 to 6 cups chopped or shaved red cabbage

1 red bell pepper, diced

1 cup frozen fire-roasted corn, thawed

1 (15-oz.) can black beans, drained and rinsed

½ cup crumbed cotija or queso fresco

½ cup roughly chopped cilantro

1 ripe avocado, cubed

Tortilla chips (crushed overtop or used as scoopers to eat salad)

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Dressing

½ cup avocado oil (I use @chosenfoods brand)

¼ cup red wine vinegar

2 Tbsp. honey

1 chipotle chili pepper (from a can of chipotle peppers in adodo sauce)

1 garlic clove

½ tsp. dried oregano

½ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. black pepper

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1. Place chicken in a bowl and toss with taco seasoning and olive oil.

2. Heat a large skillet or sauté pan over medium heat. Arrange chicken in pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until cooked through. Transfer to a plate and allow to slightly cool.

3. Prepare vinaigrette by combining all ingredients in a blender or immersion blender. Blend until smooth.

4. To a large bowl, combine cabbage, bell pepper, corn, black beans, cheese, avocado, and cilantro. Cut chicken into small pieces and add to bowl. Pour dressing overtop and toss well to combine.

5. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad.