Chipotle Chicken Salad
By ebdonahue
Ingredients
- Optional:
- 1 whole Rotisserie Chicken
- 1 Celery Stalk, diced small
- 2 Green Onions, sliced
- 1/4 cup finely diced Red Onion
- 1/4 cup finely diced Red Bell Pepper
- 1/4 cup finely diced Orange Bell Pepper
- 1/4 cup roughly chopped Fresh Cilantro
- 2 Chipotle Peppers in Adobo, finely minced
- 2 teaspoons Adobo Sauce
- 1/2 cup Mayo, plus more if needed
- 1 tablespoon Freshly Squeezed Lime Juice {or half a lime}
- Kosher Salt and Black Pepper to taste
- Corn Tortilla Chips, for serving
- Tortillas, for serving
- Lettuce, for serving
Details
Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from simplyscratch.com
Preparation
Step 1
While the rotisserie chicken is still warm; remove both light and dark meat and shred into a large bowl.
To the chicken add; finely diced celery, sliced green onions, red onion, diced peppers and chopped cilantro.
In a small bowl combine the minced chipotles, the adobo sauce, mayo, lime juice, kosher salt and black pepper. Stir to combine and taste to check for seasoning.
Pour the chipotle-lime-mayo over the shredded chicken and vegetables and toss to coat evenly.
Serve immediately or cover and refrigerate until ready to serve.
Serve on a flour tortilla with lettuce and more torn cilantro if desired. For a fun twist, crush tortillas on top too!
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