This easy recipe for chipotle chicken salad adds some spicy sass to this lunch favorite by adding a creamy chipolte sauce to the mix! And don’t forget the tortilla chips. It’s a whole new way to love your chicken salad!
Happy Fourth of July! In addition to everything else, I consider July 4th to be the official start of Salad-For-Supper season.
So whether you are looking for a last minute recipe for your Fourth celebrations or just interested in adding a new supper salad to your repertoire, here’s a slightly spicy, all kinds of hearty, cool chicken salad for your consideration!
And even better, it’s one of those “chop up a bunch of those things that you like, toss them all together and voila! a scrumptious dinner” type of recipes.
This particular chicken salad features something that I don’t usually include in my recipes because I am a wimp when it comes to all things spicy, and that is chipotle chilis in adobe sauce.
In a nutshell they are dried jalapeño peppers in a red sauce, and they are smoky and spicy, and I am usually afraid of spicy things.
But the Southern husband loves him some spice, and I love HIM, so every once in a while I spice up his lunch. And since the chopped up chilis are mixed with a nice cool amount of sour cream, even I loved it.
Here’s how you make chipotle chicken salad!
Everything else in this recipe was A-okay with me from the start — chicken, corn, tomato, avocado, lettuce, all tossed with that spicy sour cream dressing and served with some nice tortilla chips on the side. And the recipe instructions are pretty much THAT easy.
Combine all the dressing ingredients and mix ’em well.
Next, combine all salad ingredients and toss. (And by the way, this is one of my favorite ways to use up leftover chicken, and if you don’t have leftover chicken, a rotisserie chicken that you can pick up in your supermarket is a great alternative!).
Now drizzle the dressing over salad little by little and toss again, tasting as you go to make sure you have the right amount of dressing for your taste.
And last but DEFINITELY not least, serve with your favorite tortilla chips!
Meanwhile, I don’t seem to be able to post anything these days without a little bit of Carolina Dream House updates…one of our big ones for this week was The Staining Of The Floors.
I think we are about a month or so out from eating chipotle chicken salad at that pretty counter!
Meantime, happy summer and happy Fourth from our family to yours!
Want to round out your meal? This recipe pairs well with...
This easy recipe for chipotle chicken salad adds some spicy sass to this lunch favorite by adding a creamy chipolte sauce to the mix! And don’t forget the tortilla chips!
- 2/3 cup sour cream
- 4 teaspoons lime juice
- 2 tablespoons minced chipolte chile in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups cooked shredded chicken breast
- 1 cup halved cherry tomatoes
- 1 peeled and diced avocado
- 1/3 cup sliced red onion
- 1 cup corn
- Combine all dressing ingredients and mix well.
- Combine all salad ingredients and toss. Drizzle dressing over salad little by little and toss again, tasting as you go to make sure you have the right amount of dressing for your taste.
- Serve with your favorite tortilla chips!
Updated (and made even more scrumptious!) from a previously published Framed Cooks post!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!