The Pioneer Woman Tasty Kitchen
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Chipotle Chicken Salad

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Shredded rotisserie chicken mixed with peppers, onions, celery and fresh cilantro all tossed in a chipotle-lime mayo dressing! So easy and SO good!

Ingredients

  • 1 whole Rotisserie Chicken (or Substitute 4 Cooked And Shredded Boneless, Skinless Chicken Breasts For The Whole Roaster)
  • 1 stalk Celery, Finely Diced
  • 2 whole Green Onions, Sliced
  • ¼ cups Finely Diced Red Onion
  • ¼ cups Finely Diced Red Bell Pepper
  • ¼ cups Finely Diced Orange Bell Pepper
  • ¼ cups Roughly Chopped Fresh Cilantro, Plus More For Serving
  • 2 whole Chipotle Peppers (in Adobo), Minced
  • 2 teaspoons Adobo Sauce, From The Can Of Peppers
  • ½ cups Mayonnaise, Plus More If Needed
  • 1 Tablespoon Freshly Squeezed Lime Juice (or Half A Lime)
  • Kosher Salt And Black Pepper To Taste
  • Corn Tortilla Chips, For Serving
  • Soft Flour Tortillas, For Serving
  • Torn Lettuce, For Serving

Preparation

While the rotisserie chicken is still warm; remove both light and dark meat and shred it into a large bowl.

To the chicken add the finely diced celery, sliced green onions, red onion, diced peppers and chopped cilantro.

In a small bowl combine the minced chipotles, the adobo sauce, mayo, lime juice, kosher salt and black pepper. Stir to combine and taste to check for seasoning.

Pour the chipotle-lime-mayo over the shredded chicken and vegetables and toss to coat evenly.

Serve immediately or cover and refrigerate until ready to serve.

Serve on a flour tortilla with lettuce and more torn cilantro if desired. For a fun twist, crush tortillas on top too!

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2 Reviews

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Avatar of Joni's Kitchen

Joni's Kitchen on 1.6.2014

Have made this several times and loved it! Substituted Tabasco chipotle sauce in place of the peppers and liked it that way.

Avatar of roz451

roz451 on 4.16.2013

This has been on my list of things to make for some time now. Finally did so tonight. Quite tasty and easy as well. Will be part of the menu more often.

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