CHIPOTLE CHICKEN SALAD
Serves 1
Directions
- 1Dice up cooked chicken and add to a bowl.
- 2Finely dice celery and add it to the bowl with the chicken.
- 3Finely dice red onion and add it to the bowl with the chicken and celery.
- 4Finely chop fresh cilantro and add it to the bowl.
- 5Add Greek yogurt, mayo, chipotle peppers in adobo, adobo sauce, lime juice, honey, garlic powder, smoked paprika, salt, and pepper to a food processor or blender.
- 6Process the sauce ingredients until smooth.
- 7Pour the prepared chipotle sauce over the chicken and vegetables in the bowl.
- 8Toss all ingredients together until well combined.
- 9Scoop the chicken salad onto lettuce leaves to eat as lettuce boats.
Ingredients
- 3 cups cooked diced or shredded chicken
- 0.5 cup finely chopped celery
- 1 small red onion
- 0.25 cup chopped cilantro
- 0.5 cup Greek yogurt
- 1.5 tbsp mayo
- 1 to 2 chipotle peppers in adobo, finely chopped
- 1 tbsp adobo sauce
- 1 juice of lime
- 0.5 tbsp honey
- 0.25 tsp garlic powder
- 0.25 tsp smoked paprika
- salt
- pepper
Equipment
bowlknifecutting boardfood processor or blender
Tips
- You can use rotisserie chicken to make things easier.
- The sauce will be on the thicker side; you can add 2 tbsp water or more lime juice as preferred.
- Serve chilled, wrapped in lettuce, or piled onto your favorite low-carb bread or sourdough.
- This keeps well in the fridge for 3-4 days for meal prep.
Related recipes
brussels sprouts, apple and pomegranate salad
Mexican · Salad30m
Street Corn Pasta Salad
Mexican · Salad
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad