Chipotle Chicken Salad even kiddos will love!
I make my own mayo using the recipe from the book Eat Like A Dinosaur.
4oz mayo with adobo seasoning or sauce and chopped chipotle peppers, both to taste, we used 2 peppers. Adobo sauce is what chipotle peppers are usually packaged in. If you’d like to avoid the can, use organic adobo seasoning and dried chipotle peppers.
Grated: 1/4 – 1/2 purple cabbage
1 brocoli crown
1/2 red onion
1.5 cups Black Beans (or 1 can)
1.5 cups corn
Combine everything in a large bowl.
Add cilantro and salt to taste.
Make a lime salt with a 1 tsp fresh lime juice and 1 TBS course Himalayan salt. Shake in a small jar, then sprinkle over the chicken salad.
Quantities of veg were based on our family’s preference. I like to have the final meal be at least 50% veggies. Use more or less of each depending on your personal preference.
Other options: Diced red onion, sunflower seeds, celery, quinoa, black olives, chopped almonds, tomatoes, banana peppers.
**Special thanks to the friends on my FB page for some of these suggestions!
Kid’s version: I needed to do something less spicy for my kiddos so I only used adobo seasoning in the mayo, no chilies. I served theirs on fajita wraps with a little grated cheese. Papa and I ate ours right from a bowl, no bread or cheese needed. The 6 yr old absolutely loved them and requested seconds! The 3 yr old liked it, but picked out the black beans *eyeroll*. He was happy to be eating food he’d helped to prepare, he’s my assistant with the food processor.