Chipotle Chicken Salad

This Chipotle Chicken Salad is simple and so flavorful! Shredded cooked chicken is mixed with black beans, bell peppers, onions and fresh cilantro and tossed in a chipotle lime dressing! Serves 5 to 6.

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 just 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 delicious but it’s SO easy to prepare! Don’t let all that dicing deter you. The whole recipe can be pulled together in well under an hour.

To Make This Chipotle Chicken Salad You Will Need:

for the dressing:

• mayonnaise
• plain nonfat greek yogurt
• lime juice
• chipotles (in adobo)
• adobo sauce (from can with chipotles)
• kosher salt
• garlic powder
• smoked paprika
• chipotle powder

for the salad:

• shredded cooked chicken
• black beans
• bell peppers
• thinly slice romaine ribs
• red onion
• green onion
• cilantro
• black pepper 

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 favorite.
• soft tortilla – Use your favorite 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.

Click Here For More Chicken Salad Recipes!

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!

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Yield: 6 servings

Chipotle Chicken Salad

This Chipotle Chicken Salad is simple and so flavorful! Shredded cooked chicken is mixed with black beans, bell peppers, onions and fresh cilantro and tossed in a chipotle lime dressing! Serve with tortilla chips or in lettuce leaves or flour tortilla. Serves 5 to 6.

Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Ingredients

FOR THE DRESSING:

• 1/4 cup mayo, plus more if needed
• 1/4 cup plain nonfat greek yogurt, or use more mayo
• 2 tablespoons freshly squeezed lime juice, about 2 tablespoons
• 1 to 3 chipotle peppers (in adobo)
• 1 tablespoon Adobo Sauce, see notes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder

FOR THE SALAD:

• 3 cups shredded cooked chicken, leftover or rotisserie
• 1 can black beans, rinsed and drained
• 1/4 cup red bell pepper, finely diced
• 1/4 cup orange bell pepper, finely diced
• 1/4 cup romaine ribs (white/light green parts of leaf), thinly sliced, or use finely chopped celery
• 1/4 cup red onion, finely diced
• 2 green onions, sliced
• 1/4 cup roughly chopped fresh cilantro, or more to taste
• freshly ground black pepper, to taste

Instructions 

MAKE THE DRESSING:

• In a blender, measure and add mayonnaise, plain nonfat greek yogurt, the juice of 1 lime, chipotle peppers (in adobo) plus the adobo sauce. Then measure and add in kosher salt, smoked paprika, chipotle powder and garlic powder.
• Blend until smooth.

MAKE THE SALAD:

• In a mixing bowl add shredded chicken, black beans, bell pepper, romaine stems, red onion and green onions.
• Pour the chipotle lime dressing and add in cilantro. Toss to combine. Season with salt and black pepper to taste.
• Serve immediately or cover and refrigerate until ready to serve.
• Serve with tortilla chips, tucked into lettuce or in soft flour tortillas.

Notes

I like to use the brand La C because the adobo has cooked onions. However whichever brand you use, use 1 teaspoon to 1 tablespoon of adobo depending on your spice level.

Serving: 1cup, Calories: 260kcal, Carbohydrates: 14g, Protein: 23g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 57mg, Sodium: 827mg, Potassium: 394mg, Fiber: 5g, Sugar: 2g, Vitamin A: 757IU, Vitamin C: 19mg, Calcium: 41mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Tex Mex