Chipotle Chicken Salad
Creamy chipotle chicken salad made with shredded chicken, celery, red onion, cilantro, and green onion tossed in a smooth, smoky chipotle dressing. Ready in 15 minutes.
Servings: 3 servings
Ingredients
- 2 cups cooked shredded chicken, homemade or rotisserie
- 2 celery stalks, finely sliced
- ¼ red onion, finely diced
- ¼ cup chopped cilantro
- ¼ cup chopped green onion
- ½ cup sour cream
- ½ cup light mayonnaise
- 1 clove garlic
- 1 chipotle pepper + 2 tablespoons adobo sauce
- 2 tablespoons lime juice (about 1 medium lime)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper,
- ¼ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
Instructions
- Add the shredded chicken, celery, red onion, cilantro, and green onion to a large bowl. Set aside.
- In a small blender, blend together the sour cream, mayo, garlic, chipotle pepper, adobo sauce, lime juice, salt, pepper, smoked paprika, and chipotle powder until smooth.
- Pour the chipotle sauce into the salad bowl and stir until well coated.
- Cover and refrigerate until ready to serve or serve immediately with tortilla chips, tostadas, crackers, lettuce cups, or in a sandwich.
Video
Notes
Storage. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. It's meant to be served cold, so there's no reheating needed.
Make it mild. Leave out the chipotle pepper and chipotle powder and use just 1 tablespoon of adobo sauce. You'll still get the smoky flavor with only a touch of heat.
Make it lighter. Swap the sour cream for plain Greek yogurt. The dressing will be a little tangier.
Make it extra creamy. Add ¼ cup of Mexican crema to the dressing.
Shortcut. A rotisserie chicken is the quickest way to get your 2 cups of shredded chicken.
This recipe was adapted from Kalefornia Kravings.
Nutrition
Calories: 336kcal | Carbohydrates: 9g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 1064mg | Potassium: 557mg | Fiber: 1g | Sugar: 3g