Smoky chipotle chicken salad recipe
Smoky chipotle chicken salad with creamy dressing, crisp celery, and zesty lime. Ready in 30 minutes.
Ingredients
For the Salad Base:
- 3 cups cooked chicken shredded (rotisserie chicken is highly recommended)
- 2 celery stalks finely diced
- ¼ cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
For the Creamy Chipotle Dressing:
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons lime juice freshly squeezed
- 1-2 chipotle peppers in adobo sauce minced
- 2 tablespoons adobo sauce from the can
- 1 garlic clove minced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- The chicken is prepared first. If a rotisserie chicken is being used, the meat should be removed from the bones and shredded into bite-sized pieces . Alternatively, chicken breasts can be baked at 400°F for 18-22 minutes, then cooled and shredded .
- The dressing is assembled next. In a small bowl, the mayonnaise, Greek yogurt, fresh lime juice, minced chipotle peppers, adobo sauce, minced garlic, smoked paprika, salt, and black pepper are combined. It is then whisked until the mixture is completely smooth and creamy.
- The base is combined in a large bowl. The shredded chicken is added, followed by the diced celery, red onion, and chopped cilantro.
- Everything is brought together. The prepared chipotle dressing is poured over the chicken mixture. Using a spatula or large spoon, all ingredients are folded together until the chicken and vegetables are evenly coated with the dressing.
- The final step is crucial for best flavor. The chipotle chicken salad is covered and transferred to the refrigerator. It should be chilled for at least 30 minutes to allow the flavors to meld, though an hour is even better.