Recipe by TML0701
"If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil."
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2 1/2 cups
cubed cooked chicken
crumbled reduced-fat feta cheese
green onions, chopped
reduced-fat sour cream
chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste
I made this for hubby's lunch & he LOVED it!! I subbed 2 things based on what I had-I used red onion in place of the green onion & bleu cheese in place of the feta. Served it in a wrap w/lettuce & tomato. The guys at work were jealous ;)
Followed this recipie exactly..did not like it. Too much mayo and no crunch.
I am usually not a chicken salad fan, but this was great. I like the spice. I made chicken salad wraps with avocado. The avocado is a great compliment to the spice.
This was pretty good. At first it seemed kind of soggy with the amount of mayo and sour cream and the texture was not quite what I wanted it to be. So I added some chopped green bell peppers and some chopped onion to give it more of a crunch. That really added a LOT more flavor and it was perfect! Next time I will definitely reduce the mayo and sour cream to suit my family's preference. It tastes great after chilling in the fridge overnight and is awesome served with crackers.
Very good! I love the southwest sauce at subway and this recipe is a lot like that. It’s a nice change from the normal chicken salad. The only thing might add next time is a little fresh lime juice and cilantro. Thanks for the recipe.
This was a great idea for jazzing up plain old chicken salad! For my own taste, I added WAY less mayo and sour cream, and used a shredded pepper cheese instead. You really could change this around a hundred ways and it would be great. Thank you for the recipe.
The dressing is very good! To cut the fat a little, we only used a 1/2 cup mayo. My husband accidentally put in a whole (small) can of chipotle peppers in, and it was HOT. Sour cream helped dilute. And viola, you have a really good DIP, not just a dressing!
I cooked up some chicken tenders with some salt and pepper, and ended up with a little less than the 2.5 cups needed, so I used 2 chipotle peppers instead of 3 and I'm glad I did. We like it spicy, and that amount was just right for us. I didn't have green onion on hand so I used some regular white onion and it added a wonderful crunch! I eyeballed the mayo, adding just enough to make the salad moist. I despise typical chicken salads, but this new spin on chicken salad is amazing! I added about 1-2 tbsp fresh chopped cilantro and 1/4-1/2 tsp of lime juice. Perfect! Thanks for the yummy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 320
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