10 min · 1 serving · @SHREDHAPPENS
Chipotle Chicken Salad
Diced chicken, celery, red onion and cilantro tossed in a smoky chipotle-lime Greek yogurt sauce — great in lettuce cups, on sourdough or straight from the bowl.
Nutrition per serving
- 250 kcal
- 36 g protein
- 7 g carbs
- 8 g fat
Ingredients
- 105 g cooked chicken breast, diced or shredded
- 12 g celery, finely diced
- ¼ small red onion, finely diced
- 1 tbsp chopped cilantro
- 30 g Greek yogurt
- 1 tsp mayo (optional)
- ¼ to ½ chipotle pepper in adobo, finely chopped
- ¾ tsp adobo sauce
- ¼ lime, juiced
- ½ tsp honey
- 1 pinch garlic powder
- 1 pinch smoked paprika
- 1 pinch salt
- 1 pinch black pepper
Steps
- Finely dice or shred the cooked chicken (rotisserie works, or chicken breast roasted at 175°C for 38–40 minutes) and add it to a bowl.
- Finely dice the celery, red onion and cilantro and add them to the chicken.
- Blend the yogurt, mayo, chipotle, adobo sauce, lime juice, honey, garlic powder, paprika, salt and pepper until smooth; loosen with a little water or extra lime if it is too thick.
- Pour the sauce over the chicken and vegetables and toss, then adjust the salt and lime to taste.
- Serve chilled in lettuce wraps, on bread, or from the bowl.
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