Chipotle Chicken Salad

by Rebecca on August 9, 2014

Chipotle Chicken Salad even kiddos will love!  

chipotle chicken salad 877x1024 Chipotle Chicken Salad
1 whole chicken (I slow cooked in the crock pot with onion, fresh lime juice and a little minced garlic.)  Pull into bite size pieces.

Chipotle Mayo:
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
2 carrots
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.

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