Southwestern chipotle chicken salad recipe utilizing all of the elements of a great chicken salad: something oniony, something crunchy, something pickled, and something a little bit spicy. This recipe is Paleo, low-carb and gluten free.
This spicy and crunchy Sonoran-style Southwestern chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped celery
- 1/4 cup chopped red or white onion
- 2 tablespoons capers
- 1/4 cup white vinegar
- 2 tablespoons mayonaise
- 1/2 teaspoon thyme
- 1 or 2 chipotle peppers in adobo sauce chopped
- Salt and pepper to taste
Instructions
- Combine all of the ingredients in a large bowl. Refrigerate for at least an hour to let the flavors meld.
- Enjoy!
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