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.

Course Mains & Entrees

Cuisine Tex Mex

Keyword chicken, light, lunch, salad, vegetables

Prep Time 30

Total Time 30

Servings servings

Calories 260

Author Laurie McNamara

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

US Customary - Metric

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline

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

Nutrition