Ingredients
- 4 chicken breasts
- ½ cup plain greek yogurt
- 1/3 cup light mayonnaise
- 2-3 chipotle peppers in adobe sauce seeds removed and finely chopped.
- 1 teaspoon adobe sauce from the chipotle pepper can
- 1 garlic clove grated or very finely chopped
- ½ red onion finely chopped
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼ cup finely chopped fresh cilantro
- fresh lime juice to taste
Instructions
- Cook chicken breasts in boiling water until cooked through, about 10 – 15 minutes. Remove from water and set aside until cooled. After cooled put into food processor and pulse a few times until the chicken is to the consistency you would like. You can also shred or chop the chicken. Whatever suits your tastes.
- In a medium bowl combine the yogurt, mayonnaise, chipotle peppers and adobe sauce, onion, garlic, cilantro, salt, pepper, and lime juice if using. Place in refrigerator until chicken is ready.
- In a large bowl, after the chicken is cooled and processed, combine chicken and yogurt mixture. Place in the refrigerator for an hour or better yet overnight. Serve cold.
Notes
Make Ahead Instructions
This chicken salad can be made ahead of time and stored in the refrigerator for up to 4 days.
Also, you can freeze any leftover chipotle chills.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 2g | Protein: 31g | Fat: 6g | Fiber: 1g | Sugar: 5g