Chipotle Chicken Salad
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Simply Scratch · by Laurie McNamara

Chipotle Chicken Salad

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 37%
CARBS 13G25% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded chicken mixed with black beans, peppers, and cilantro in a zesty chipotle lime dressing. Serve with chips, in lettuce, or on a tortilla.

mainmexicansaladchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1/4 cup mayo (plus more if needed)
  • 1/4 cup plain nonfat greek yogurt (or use more mayo)
  • 2 tablespoons freshly squeezed lime juice (about 2 tablespoons)
  • 1 to 3 chipotle peppers (in adobo)
  • 1 tablespoon Adobo Sauce (see notes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
  • 3 cups shredded cooked chicken (leftover or rotisserie)
  • 1 can black beans (rinsed and drained)
  • 1/4 cup red bell pepper (finely diced)
  • 1/4 cup orange bell pepper (finely diced )
  • 1/4 cup romaine ribs (white/light green parts of leaf) (thinly sliced, or use finely chopped celery)
  • 1/4 cup red onion (finely diced)
  • 2 green onions (sliced)
  • 1/4 cup roughly chopped fresh cilantro (or more to taste)
  • freshly ground black pepper (to taste)
PREP
30M
SODIUM
641MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.