Mexican Chicken Salad
This Mexican Chicken Salad is my favorite quick lunch. It’s smoky, spicy, and comes together in 10 minutes with rotisserie chicken and a few pantry staples. The chipotle, lime, and jalapeño make it anything but boring.
Ingredients
- 3 cups shredded cooked chicken
- 1 bunch green onions chopped
- 3 chipotle peppers in adobo sauce chopped
- 2 tablespoons adobo sauce from the chipotle can
- 1 fresh jalapeño diced
- 1 lime juiced
- ½ cup mayo
- ¾ cup plain Greek yogurt
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a large mixing bowl, add the shredded chicken, green onions, chipotle peppers, adobo sauce, jalapeño, lime juice, mayo, Greek yogurt, garlic powder, salt, and pepper.
- Mix well until everything is evenly combined. Taste and adjust seasoning as needed.
- Serve on crusty bread with tender greens, tuck into wraps, or spoon over salad greens.
Notes
- This recipe makes 4 ½ cups chicken salad.
- Use a store-bought rotisserie chicken for extra-easy prep. Just remove the skin and shred the meat before mixing.
- Leftover baked or grilled chicken works beautifully too. It’s a great way to use what you already have on hand.
- Let the salad sit for at least 15 minutes before serving. This helps the flavors meld and gives the dressing a creamier consistency.
- Chop the chipotle peppers finely so the heat is evenly distributed throughout the salad. Start with two if you prefer it milder.
- Greek yogurt adds tang and keeps the dressing lighter. If you want it richer, use a little more mayo and less yogurt.
- Serve with tender greens, in a wrap, or spooned over crisp lettuce cups for a simple lunch or meal prep option.