Chipotle Chicken Salad Recipe

Name: Chipotle Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad Dressing; 2 garlic cloves, mashed with1/2 tsp salt (see below); 1 chipotle pepper, chopped (in adobo sauce); 3 tablespoons adobo sauce (from can of peppers); 1/2 cup mayonnaise; 1/2 cup plain yogurt; 1/4 - 1/3 cup buttermilk; 3 tablespoons cilantro, chopped; 2 scallions, trimmed and sliced thin; 1 1/2 teaspoons apple cider vinegar; fresh ground pepper; Salad; 1 rotisserie-cooked chicken (I used a rotisserie chicken from the deli at my market); 2 (12 ounce) bags spring greens; 2 summer slicing tomatoes, fresh, chopped; 1 large avocado (or two small); 1 cup jicama, trimmed and juienned (thin strips); 1 cup cheddar cheese, shreaded; 3 tablespoons cheddar cheese, shreaded; 2 limes, cut into wedges for garnish

Servings: persons

Salad Dressing
2 garlic cloves, mashed with1/2 tsp salt (see below)
1 chipotle pepper, chopped (in adobo sauce)
3 tablespoons adobo sauce (from can of peppers)
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 - 1/3 cup buttermilk
3 tablespoons cilantro, chopped
2 scallions, trimmed and sliced thin
1 1/2 teaspoons apple cider vinegar
fresh ground pepper
Salad
1 rotisserie-cooked chicken (I used a rotisserie chicken from the deli at my market)
2 (12 ounce) bags spring greens
2 summer slicing tomatoes, fresh, chopped
1 large avocado (or two small)
1 cup jicama, trimmed and juienned (thin strips)
1 cup cheddar cheese, shreaded
3 tablespoons cheddar cheese, shreaded
2 limes, cut into wedges for garnish

1
For the salad dressing:
2
Mash the garlic and salt to a paste with the side of a chefs knife.
3
In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
4
If the dressing is too thick, thin with a couple tablespoons of buttermilk.
5
Can be stored in the refrigerator for up to 3 weeks.
6
For the salad:
7
Remove the chicken from the bone and cut into bite sized pieces, set aside.
8
Place the salad greens in large bowl.
9
Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
10
Toss gently with dressing (refrigerate leftover dressing).
11
Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Salad Dressing, 2 garlic cloves, mashed with1/2 tsp salt (see below), 1 chipotle pepper, chopped (in adobo sauce), 3 tablespoons adobo sauce (from can of peppers), and more.

Yes, Chipotle Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle Chicken Salad

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