Chipotle Chicken Salad

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 Instructions

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!