# CHIPOTLE CHICKEN SALAD

This is a high-protein chicken salad with a kick, perfect for a low-carb lunch, served on lettuce boats or your favorite bread.

- Cuisine: Mexican
- Category: Salad
- Language: en

## 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

## Instructions

1. Dice up cooked chicken and add to a bowl.
2. Finely dice celery and add it to the bowl with the chicken.
3. Finely dice red onion and add it to the bowl with the chicken and celery.
4. Finely chop fresh cilantro and add it to the bowl.
5. Add 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.
6. Process the sauce ingredients until smooth.
7. Pour the prepared chipotle sauce over the chicken and vegetables in the bowl.
8. Toss all ingredients together until well combined.
9. Scoop the chicken salad onto lettuce leaves to eat as lettuce boats.

## Equipment

- bowl
- knife
- cutting board
- food 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.

## Source

- Original video: https://www.facebook.com/share/r/1BiyHLCGhw/
- Recipe page: https://www.cliprecipe.com/recipe/8a60997b-4ae4-46ce-8242-35ffc8e427c4
- Extracted: 2025-07-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt