For the Chicken:

• 1 lb. boneless, skinless chicken thighs or breasts
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. taco seasoning

For the Salad:

• 4–5 cups chopped red cabbage
• 1 (15-oz.) can black beans, drained and rinsed
• 1 cup fire-roasted corn, thawed
• 1 red bell pepper, diced
• 1 medium ripe avocado, cubed
• 1/3 cup crumbled cotija or queso fresco
• 1/2 cup fresh cilantro, chopped

Optional:

• Tortilla chips, for serving

Chipotle Vinaigrette:

• 1/2 cup avocado oil
• 1/4 cup red wine vinegar
• 2 Tbsp. honey
• 1 chipotle chili pepper (adjust to taste)
• 1 garlic clove
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper