Recipe for spicy Sonoran-style chicken salad made with rotisserie chicken in a flavor-packed chipotle sauce. This chipotle chicken salad is light, tangy and smoky. Rotisserie chicken gets tossed with chopped chipotle peppers in adobo, white vinegar, capers, thyme and a touch of mayonnaise, then chills so the flavors meld. It’s spicy and bright, and it works in sandwiches, tacos or lettuce wraps. I first developed this recipe for the Glamour.com article, A Week of Delicious Chicken Recipes.
Recipe for Sonoran-style Mexican chicken salad made with rotisserie chicken. Serve as lettuce taco wraps, salads and sandwiches.
Ingredients
- 2 cups shredded rotisserie chicken
- ½ cup chopped celery
- ¼ cup chopped red or white onion
- 2 tablespoons capers
- ¼ cup white vinegar
- 2 tablespoons mayonaise
- ½ teaspoon thyme
- 1 or 2 chipotle peppers in adobo sauce chopped
- Salt and pepper to taste
- 4 ounces lettuce leaves for serving
Instructions
- Combine all of the ingredients in a large bowl. Refrigerate for at least an hour to let the flavors meld.
Scoop into lettuce leaves for lettuce wraps or on top of chopped lettuce for a chicken salad.
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