Description
This Chipotle Chicken Salad is a flavorful and creamy dish featuring shredded chicken combined with a smoky chipotle sauce made from chipotle peppers in adobo, Greek yogurt, mayo, and fresh herbs. Perfect for wraps, sandwiches, or as a dip, this recipe offers a smoky, tangy, and mildly spicy flavor profile in just 30 minutes.
Ingredients
Chicken and Vegetables
- 1 lb chicken breasts (about 2.5 cups shredded chicken)
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp olive oil
- 1 small green bell pepper, diced
- ¼ cup yellow onion, diced
- ¼ cup green onions, chopped
Creamy Chipotle Sauce
- ¼ cup mayo
- ½ cup plain Greek yogurt
- 4-6 chipotle peppers in adobo sauce (canned)
- 1 Tbsp lemon juice (or lime juice)
- 1 clove garlic
- 1 tsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh cilantro (about a handful, including stems)
- ½ tsp dried basil
- ¼ tsp salt
- 2 Tbsp water (optional, to thin the sauce)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cut the chicken breasts in half for quicker cooking. Pat them dry and season with ¼ tsp salt and ½ tsp black pepper. Cook the chicken in the skillet for about 10-11 minutes on each side, or until the internal temperature reaches 165ºF and the chicken is cooked through.
- Sauté Vegetables: When the chicken has about 10 minutes remaining to cook, add the diced onions and green bell peppers to the skillet. Sauté them alongside the chicken until softened, about 4-6 minutes.
- Shred the Chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes. Shred the chicken using two forks or for a pro tip, place the chicken breasts in a stand mixer on low/medium speed to shred quickly and evenly.
- Sauté Vegetables for Rotisserie Chicken Option: If using pre-cooked rotisserie chicken instead, simply sauté the diced bell pepper and onions with olive oil and seasonings for 4-6 minutes until tender, then combine with shredded rotisserie chicken.
- Prepare the Chipotle Sauce: Add chipotle peppers in adobo, apple cider vinegar, honey, lemon juice, mayo, plain Greek yogurt, garlic, fresh cilantro, dried basil, ¼ tsp salt, and optional water to a blender or food processor. Blend until completely smooth and creamy.
- Combine Salad: In a large mixing bowl, mix the shredded chicken, sautéed vegetables, and creamy chipotle sauce together until well combined. Fold in the chopped green onions at the end.
- Serve: Use the chipotle chicken salad as a filling for wraps or sandwiches, dip for crackers, or enjoy on its own as a flavorful, protein-packed salad.
Notes
- You can substitute lemon juice with lime juice depending on preference.
- To save time, rotisserie chicken can be used instead of cooking chicken breasts.
- The water in the chipotle sauce is optional and helps achieve a thinner consistency if desired.
- Using a stand mixer to shred the chicken is a convenient method to save time and effort.
- Adjust the number of chipotle peppers to control the heat level.
- This salad keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
