Chipotle Chicken Salad; shredded chicken mixed with peppers, onions, celery and fresh cilantro tossed in a chipotle-lime mayo dressing! So easy and SO good!

Words cannot express my love for this salad.

Chicken + a truckload of veggies tossed in a chipotle-lime-mayo dressing, it’s seriously heaven on this earth.

And heaven on earth is just what I needed after the Tiger’s bit-it in the World Series on Sunday and then I woke up yesterday to find it snowing.

Yup… 75 degrees on Friday, snow on Tuesday. Thanks #sandy. Not.

First, please don’t let the title scare you. This isn’t crazy spicy or anything. I mean, it has some heat that’ll creep-up on you in the back of your throat… but I wasn’t grasping for the carton of milk to soothe the burn or anything, I was more like grasping for a corona, that I didn’t happen to have, so I settled for some iced tea which wasn’t bad… but it wasn’t a corona either. Such is life :/.

Not a mayo-fan? You could so swap it out for a little Greek yogurt to make a lighter version! Or do half and half… it’s all pretty versatile.

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?

Next is a whole lot of chopping. Finely dice up one stalk of celery, two green onions, a quarter cup of red onions, a 1/4 cup of both red and orange bell pepper and then finally roughly chop up about a quarter cup of fresh cilantro.

I throw all those veggies into the bowl with the chicken and scooted it off to the side while I started on the dressing.

Firstly and most importantly… I finely chopped up two whole chipotle peppers and plopped them into a small bowl.

Then I measured out two teaspoons of the adobo sauce.

This is about a half cup of mayo {I eyeballed it}, you can always add more if you find it too dry.

I had a juicy lime, so I only used half of it which was roughly a tablespoon-tablespoon and a half.

Then I seasoned it all with a couple pinches of kosher salt and fresh cracked black pepper.

I gave it all a good stir and then tasted it to see if it needed more salt… or lime juice… or adobo :).

Next, pour the chipotle/mayo goodness allover top!

Mix it well so everything is coated and serve! Of course a few hours in the fridge wouldn’t hurt it.

Not only is this Chipotle Chicken Salad crazy delicious but it’s also crazy easy too! Don’t let all that dicing freak you out. The whole recipe, from top-to-bottom can be pulled together in 30 minutes flat.

I like to serve mine with a little crisp lettuce inside a soft flour tortilla. But you could definitely eat this in just lettuce leaves for a gluten free approach or scoop it up with some tortillas… es muy fantástico!!

Now if you’ll excuse me I’m going to break into the leftovers and have myself a midnight snack.

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!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 6 servings

Chipotle Chicken Salad

Shredded rotisserie chicken mixed with peppers, onions, celery and fresh cilantro all tossed in a chipotle-lime mayo dressing! So easy and SO good!


  • 4 cups shredded cooked chicken, leftover or rotisserie
  • 1 rib celery, 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 peppers if small
  • 1 to 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 juicy lime
  • kosher salt, to taste
  • freshly ground black pepper


  • 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!
Serving: 1g, Calories: 299kcal, Carbohydrates: 3g, Protein: 24g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 513mg, Potassium: 291mg, Fiber: 1g, Sugar: 2g, Vitamin A: 684IU, Vitamin C: 18mg, Calcium: 23mg, Iron: 1mg

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