Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare Chicken: Cook chicken until fully cooked (internal temp of 165°F) by boiling or grilling, about 15-20 minutes. If using rotisserie chicken, shred it after cooling.
- Prep Veggies: Finely dice celery and red onion. Chop cilantro, adding leaves and stems, and combine with shredded chicken in a large bowl.
- Make Dressing: In a smaller bowl, mix mayonnaise and Greek yogurt. Add lime juice, minced garlic, chipotle pepper, and adobo sauce. Mix in smoked paprika, salt, and black pepper until smooth.
- Toss Salad: Pour the creamy dressing over the chicken and veggies. Gently fold everything together until evenly coated.
- Serve: Enjoy the salad immediately with tortilla chips, as a filling for wraps, or atop greens.
Nutrition
Notes
Store in an airtight container for up to 3 days. Adjust heat of chipotle pepper according to preference and ensure fresh ingredients for optimal flavor.
