Chipotle Chicken Salad Recipes

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CHIPOTLE CHICKEN SALAD

If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.

Provided by Toni Losada

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 7



Chipotle Chicken Salad image

Steps:

  • Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 2.7 g, Cholesterol 64.3 mg, Fat 35.6 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 6.9 g, Sodium 471.9 mg, Sugar 0.5 g

2 ½ cups cubed cooked chicken
1 cup mayonnaise
¼ cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste

CHIPOTLE CHICKEN SALAD

This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken.

Provided by Annacia

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Chipotle Chicken Salad image

Steps:

  • Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
  • Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
  • Cut avocado into 1/2-inch cubes, without cutting through peel.
  • Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.

Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 5.7, Cholesterol 52.2, Sodium 441.4, Carbohydrate 20.6, Fiber 7.3, Sugar 2.6, Protein 19.8

1 (2 lb) rotisserie-cooked chicken, at room temperature
1 medium white onion, chopped
black beans, rinsed and drained
1/2 cup packed fresh cilantro stem
1 tablespoon canned chipotle chile in adobo (to taste)
1/3 cup olive oil
1/3 cup fresh lime juice
3/4 teaspoon salt
3/4 teaspoon black pepper
2 firm-ripe california avocados, halved, pitted, and left unpeeled
3 ounces corn chips, such as Fritos corn chips (1 1/2 cups)
1 romaine lettuce hearts, separated into leaves

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