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

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!