This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads. I've been trying to come up with a chicken salad recipe that I really like for a long time now. but it wasn't until I shot a photograph for the Food Network Kitchens illustrating a recipe that showcased their basic steps for making chicken salad, that I figured it out. Their recipe called for something oniony, something crunchy (like celery, apple, radish, sweet pickle slices or a combo), mayo and salt and pepper. It was a really good basic guideline for me to start with This recipe is Paleo, low-carb and gluten free.
- 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
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!