Chipotle Chicken Salad
This chipotle chicken salad is smoky, creamy, fresh, and packed with bold flavor in every bite. Tender chicken gets tossed with black beans, crunchy veggies, and a creamy chipotle lime dressing that’s equal parts zesty and spicy.
Ingredients
For the Dressing
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise optional or add more yogurt
- Juice from 1 lime
- 2 Chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ teaspoon kosher salt
- 1 clove garlic finely minced
- ½ teaspoon chipotle chili powder
For the Salad
- 4 cups shredded cooked chicken
- 1 can black beans rinsed and drained
- ½ cup canned sweet corn drained
- 1 red bell pepper finely diced
- 1 orange bell pepper finely diced
- ¼ cup romaine lettuce thinly sliced
- ¼ cup red onion finely diced
- ¼ cup roughly chopped fresh cilantro plus more for garnish
- ½ teaspoon freshly cracked black pepper to taste
Instructions
- Add the yogurt, mayo, lime juice, chipotle peppers, adobo sauce, garlic, salt, and chipotle chili powder to a blender or food processor. Blend until smooth and creamy with that smoky, spicy kick.
- In a large bowl, combine the chicken, black beans, corn, bell peppers, lettuce, red onion, cilantro, and a little black pepper.
- Pour the dressing over the top and toss everything together until well coated. Give it a quick taste and add extra salt or pepper if needed.
- Serve it right away with crisp romaine leaves, tortilla chips, or honestly just eat it straight from the bowl with a fork.