Chicken salad sandwiches are a favorite of mine. I was recently thinking about how I could change it up, and make a whole new kind of chicken salad. I love the combination of chipotle peppers, cilantro, and chicken together, so I thought why not make a chipotle chicken salad.
I cut down on some of the fat by using reduced fat mayo and substituting half with plain non-fat Greek yogurt. Chipotle peppers in adobo sauce can be found on the international foods aisle of your supermarket. They can vary in size so if the pepper is really large, you may want to only to use part of it. I used a smaller one in this recipe and with the adobo sauce, it was plenty spicy.
What you will need. (I forgot the celery stalk in this shot)
Drain a 10 oz. can of white meat chicken and place into a bowl (or place 1 chopped chicken breast into a bowl )
If using canned chicken, break up the bigger pieces of chicken with a fork a little bit.
Next, add 2 tablespoons chopped red onion.
Finely chop 1 stalk of celery.
Add in the celery and chopped cilantro.
Chop 1 chipotle pepper very finely and place into bowl. Put in 1 tablespoon of the adobo sauce from the can of chipotle peppers.
Add the juice of 1 whole lime if it’s a small one- if it’s a large one use half
Now, add 2 tablespoons each of mayo and Greek yogurt.
Throw in 1/4 teaspoon each of cumin, onion powder, and garlic powder.
Mix together. Refrigerate for at least 1 hour before serving.
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