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Chipotle Chicken Salad

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  Boneless, skinless, chicken breasts 1 Pound
  Low fat mayonnaise 1⁄3 Cup (5.33 tbs)
  Lime juice 1 Tablespoon
  Minced chipotle 1 Teaspoon (Chipotle En Abodo)
  Sugar 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Celery stalks 3 , chopped
  Canned chopped green chiles 4 Ounce (1 Can, Undrained)
  Thinly sliced romaine lettuce 4 Cup (64 tbs)
  Carrot 1 , grated

Combine the chicken and enough cold water to cover by 1 inch in a small saucepan; bring to a boil, reduce the heat, and simmer until the chicken is just cooked through, about 15-20 minutes.
Transfer the chicken to a bowl and let cool to room temperature (reserve the liquid the chicken cooked in for soups or stews).
Refrigerate the chicken until ready to use.
Combine the mayonnaise, lime juice, chipotle, sugar, cumin, and salt in a large bowl.
Chop the chicken into 1/2-inch dice and add to the bowl, along with the celery and green chiles.
Toss to combine.
Toss the lettuce and carrot together and divide among 4 plates.
Top each with a quarter of the chicken salad.

Recipe Summary

South American
Side Dish

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