Chipotle Chicken Salad

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Chicken Salad

  • 3 chicken breasts poached and shredded*
  • 2 cups fresh spinach torn into small pieces
  • 1 cup corn (frozen + thawed works here)
  • 1 cup grape tomatoes sliced in half
  • ½ cup red onion small diced
  • ½ cup fresh parsley chopped
  • 1 lime juiced
  • pinch sea salt
  • 1 tsp avocado oil or olive oil

Chipotle Mayo

  • 1 cup mayonnaise (non-dairy for P20)
  • 1 chipotle pepper in adobo sauce
  • 1 tbsp honey
  • 1 lime juiced
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • Blend the ingredients for the mayo until smooth and incorporated, then set aside.
  • Heat the oil in a skillet over medium, and "toast" the corn until golden on all sides, about 5 minutes. Then, place all the ingredients for the chicken salad in a large bowl. Give it a good stir, then add the mayo and stir until everything is coated.
  • Serve this cold with a side of chips or as an appetizer.
Makes: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
*You can also use a rotisserie chicken if you don’t want to mess with poaching.