2-3chipotle peppers in adobe sauceseeds removed and finely chopped.
1teaspoonadobe saucefrom the chipotle pepper can
1garlic clovegrated or very finely chopped
½red onionfinely chopped
¼teaspoonfresh ground pepper
¼cupfinely chopped fresh cilantro
fresh lime juice to taste
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.
Make Ahead InstructionsThis 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.