CHIPOTLE CHICKEN SALAD

Serves 1
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Directions

  1. 1Dice up cooked chicken and add to a bowl.
  2. 2Dice up cooked chicken and add to a bowl.
  3. 3Dice up cooked chicken and add to a bowl.
  4. 4Finely dice celery and add it to the bowl with the chicken.
  5. 5Finely dice celery and add it to the bowl with the chicken.
  6. 6Finely dice celery and add it to the bowl with the chicken.
  7. 7Finely dice red onion and add it to the bowl with the chicken and celery.
  8. 8Finely dice red onion and add it to the bowl with the chicken and celery.
  9. 9Finely dice red onion and add it to the bowl with the chicken and celery.
  10. 10Finely chop fresh cilantro and add it to the bowl.
  11. 11Finely chop fresh cilantro and add it to the bowl.
  12. 12Finely chop fresh cilantro and add it to the bowl.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Process the sauce ingredients until smooth.
  17. 17Process the sauce ingredients until smooth.
  18. 18Process the sauce ingredients until smooth.
  19. 19Pour the prepared chipotle sauce over the chicken and vegetables in the bowl.
  20. 20Pour the prepared chipotle sauce over the chicken and vegetables in the bowl.
  21. 21Pour the prepared chipotle sauce over the chicken and vegetables in the bowl.
  22. 22Toss all ingredients together until well combined.
  23. 23Toss all ingredients together until well combined.
  24. 24Toss all ingredients together until well combined.
  25. 25Scoop the chicken salad onto lettuce leaves to eat as lettuce boats.
  26. 26Scoop the chicken salad onto lettuce leaves to eat as lettuce boats.
  27. 27Scoop the chicken salad onto lettuce leaves to eat as lettuce boats.

Ingredients

  • 3 cups cooked diced or shredded chicken
  • 3 cups cooked diced or shredded chicken
  • 3 cups cooked diced or shredded chicken
  • 0.5 cup finely chopped celery
  • 0.5 cup finely chopped celery
  • 0.5 cup finely chopped celery
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 0.25 cup chopped cilantro
  • 0.25 cup chopped cilantro
  • 0.25 cup chopped cilantro
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 1.5 tbsp mayo
  • 1.5 tbsp mayo
  • 1.5 tbsp mayo
  • 1 to 2 chipotle peppers in adobo, finely chopped
  • 1 to 2 chipotle peppers in adobo, finely chopped
  • 1 to 2 chipotle peppers in adobo, finely chopped
  • 1 tbsp adobo sauce
  • 1 tbsp adobo sauce
  • 1 tbsp adobo sauce
  • 1 juice of lime
  • 1 juice of lime
  • 1 juice of lime
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • 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.