Spicy Chipotle Chicken Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 cups shredded chicken, homemade or store bought
02 -
¼ cup red onion, finely diced
03 -
1-2 celery stalks, diced
04 -
2 Tbsp cilantro, chopped (leaves & stems are ok)
→ Chipotle Dressing
05 -
¼ cup mayonnaise
06 -
¼ cup plain Greek yogurt
07 -
2 Tbsp lime juice
08 -
1 chipotle pepper (in adobo sauce), chopped
09 -
2 Tbsp adobo sauce
10 -
1 garlic clove, minced
11 -
½ tsp smoked paprika
12 -
½ tsp salt
13 -
¼ tsp black pepper
# Instructions:
01 -
Add the shredded chicken, celery, red onion and chopped cilantro to a large bowl then set it aside.
02 -
Mix the mayonnaise, Greek yogurt, lime juice, chipotle pepper, adobo sauce, garlic, smoked paprika, salt and black pepper together in a small bowl.
03 -
Pour the dressing over the chicken and veggies and mix until fully combined.
04 -
Serve immediately with your favorite tortilla chips or use the salad as a filling for a sandwich or wrap.
# Notes:
01 -
To make homemade shredded chicken: Season 1-1½ lbs. of chicken tenders with salt and pepper. Bake at 400 degrees for 15-18 minutes. Shred using 2 large forks.
02 -
Tailoring the spice level: If you prefer it mild - completely leave out the seeds. Want a little bit of heat? Use about half of the seeds. Like it fiery hot - use the biggest pepper you can find and add the whole thing!
03 -
This chicken salad will keep in an airtight container in the refrigerator for 3-4 days.