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Chipotle Chicken Salad

Print Recipe
Shredded rotisserie chicken mixed with peppers, onions, celery and fresh cilantro all tossed in a chipotle-lime mayo dressing! So easy and SO good!
Course Mains & Entrees
Cuisine Tex Mex
Keyword chicken, light, lunch, salad, vegetables
Prep Time 30 mins
Total Time 30 mins
Servings 6 servings
Calories 299
Author Laurie McNamara

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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