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Chipotle Chicken Salad

A smoky, creamy, and bold chipotle chicken salad that comes together in just 10 minutes. Perfect for fast lunches, light dinners, or weekly meal prep.
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Prep Time 10 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded or chopped
  • ⅓ cup mayonnaise
  • 2 tablespoons sour cream
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon adobo sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt, or to taste
  • ¼ cup red onion, finely diced
  • ¼ cup celery, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup corn kernels, canned or thawed frozen

Method
 

Build the Smoky Chipotle Dressing
  1. In a medium mixing bowl, combine the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, garlic powder, cumin, and salt.
  2. Stir everything together until smooth and well blended. Taste and adjust — add the second chipotle pepper for more heat, or stick to one and let the adobo sauce carry the smokiness for a milder result.
Prep the Chicken and Vegetables
  1. Add the shredded chicken, red onion, celery, corn, and cilantro directly into the bowl with the dressing.
  2. Ensure the chicken is completely cooled before mixing — warm chicken can thin out the dressing and make the salad watery.
Mix and Taste
  1. Fold everything together gently with a large spoon or rubber spatula until every piece of chicken is coated in the smoky dressing.
  2. Taste and adjust lime juice or salt as needed. A little extra squeeze of lime right before serving brightens the whole dish.
Chill or Serve Immediately
  1. Serve the chipotle chicken salad right away, or let it rest in the refrigerator for 15–20 minutes to allow the flavors to meld and deepen before serving.

Notes

Use rotisserie or pre-cooked chicken to save time. Always cool chicken completely before mixing to prevent a watery dressing. Start with one chipotle pepper and add more to taste. For a milder version, use half a chipotle pepper or replace with smoked paprika. Swap mayonnaise for Greek yogurt to lighten the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Not ideal for freezing as the creamy dressing separates when thawed. Let sit at room temperature for 10 minutes before serving for best flavor.