Chicken Salad, Chipotle Style

Words cannot express my love for this salad.

Chicken + fresh veggies tossed in a chipotle lime dressing = heaven on this earth.

And heaven on earth is simply what I want for lunch on those busy afternoons. I like to prep this on Sunday so we can have it for lunch throughout the week.

Not only is this Chipotle Chicken Salad incredibly satisfying but it’s SO straightforward to prepare! Don’t let all that dicing deter you. The whole recipe can be pulled together in well under an hour.

To cook this Chipotle Chicken Salad Gather:

for the dressing:

• mayonnaise – Lends creaminess and flavor.
• plain nonfat greek yogurt – Lends creaminess and tang without added fat. Or substitute with sour cream.
• lime juice – Adds brightness and citrus flavor.
• chipotles (in adobo) – Lends smoky heat and satisfying flavor. 
• adobo sauce – This is in the can with chipotles peppers.
• kosher salt – Enhances the flavors in the salad.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• smoked paprika – Gives additional smoky flavor.
• chipotle powder – Lends a smoky and earthy flavor.

for the salad:

• shredded cooked chicken – Use leftover roasted, poached or store-bought rotisserie.
• black beans – Adds texture and extra protein, fiber, vitamins and nutrients.
• bell peppers – Lends crunchy and pops of color.
• thinly slice romaine lettuce ribs – Or substitute with celery.
• red onion – Finely diced and, this part is optional, soaked in ice water to remove some of the strong bite.
• green onion – Adds mild fresh onion flavor.
• cilantro – Lends a pop of bright and distinct herbaceous freshness.
• black pepper – Adds distinct bite and flavor.

Make The Dressing:

In a blender, measure and add 1/4 cup mayonnaise, 1/4 cup plain nonfat greek yogurt, the juice of 1 lime, 1 to 3 chipotle peppers (in adobo) plus a tablespoon of the adobo sauce. Then measure and add in 1/2 teaspoon kosher salt, 1/4 teaspoon each smoked paprika, chipotle powder and garlic powder.

Blend until smooth.

While the rotisserie chicken was still warm I started pulling the chicken off of the bones and shredding it. Waiting until the chicken is cold will make the whole process a lot harder, and who likes the idea of that?

Make The Salad:

In a mixing bowl, measure and add 3 cups shredded cooked chicken, 1 can (rinsed and drained) black beans, 1/4 cup dice red and orange bell peppers, 1/4 cup romaine ribs (or use celery) 1/4 cup finely diced red onion, 2 green onions.

Pour in the chipotle lime dressing.

And add in 1/4 cup minced cilantro. I always measure this by the heart.

Toss.

Until thoroughly combined. Serve immediately or refrigerate until ready to serve.

I like to serve this with tortilla chips, avocado, pickled red onions and romaine. I’ll eat some with chips and the rest tucked into the lettuce leaves or sometimes, I’ll add it inside a soft flour tortillas.

HOW TO SERVE CHICKEN SALAD:

• tortilla chips – I like Siete chips but use your go-to.
• soft tortilla – Use your go-to flour or grain free tortillas.
• lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.

WHAT TO SERVE WITH CHICKEN SALAD:

• Fresh fruit
• veggies
• chips of choice
• small cup of soup

HOW TO STORE CHICKEN SALAD:

Store leftovers in a large container or individual personal size containers with a tight fitting lid.

HOW LONG WILL CHICKEN SALAD LAST IN THE FRIDGE?

If stored properly, chicken salad can last up to 3 to 5 days in the refrigerator.

Enjoy! And if you give this Chipotle Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!