Chipotle Chicken Salad
This spicy, yet creamy chipotle chicken salad is perfect with chips, tostadas, on a sandwich, or even on its own! Simple ingredients make THE best salads in my opinion. If you like this recipe, check out my Greek Inspired Chicken Salad recipe as well!
Chipotle Chicken Salad
Equipment
- Food Processor
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp chili powder
- ½ tbsp smoked paprika
- ½ tbsp garlic all purpose seasoning
- 3 tbsp grapeseed oil divided
Salad Dressing
- ¾ cup mayonnaise
- 2 chipotles in adobo sauce
- 4 tbsp cilantro
- juice of 2 limes
- 1 tbsp salt
Salad Assembly
- 1 stalk of celery diced
- ½ red onion finely diced
- 2 avocados diced
- ¼ cup cilantro minced
Instructions
- Season chicken thighs with one 1tbsp of oil, chili powder, smoked paprika, and garlic all purpose seasoning.
- To a skillet on medium high heat, sear chicken on both sides until completely cooked through. This should take about 10 minutes total. Remove chicken from pan and shred once cooled.
- To a food processor add in mayo, lime juice, chipotles, garlic, cilantro, and salt. Blend until smooth.
- Assemble your salad by adding chicken celery, red onion, and avocado. Top with dressing and toss. Serve immediately.