Chipolte Chicken Salad

I don't know about you, but I have really enjoyed this BEAUTIFUL Spring weather we have been having!  But, as the warmer presses in, I don't always want the rich, heavy foods of the winter months.  Sometimes you just want something a little lighter!  Today's recipe is perfect for that!  It is a new spin on an old classic and I know you are going to love it! 

Chipotle Chicken Salad:

*Prep Time:  5 minutes  *Cook Time:  25 minutes  *Difficulty:  Easy  *Servings:  4-6

Ingredients:

• 1 boneless skinless chicken breast, roasted and diced
• 1/2 onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 c. corn
• 1 c. mayonnaise
• 1 tsp. Chipotle Powder
• Extra virgin olive oil (EVOO)
• Salt and pepper to taste
• Cilantro, chopped 

Tools:

• Baking dish
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring cups
• Measuring spoons
• Wooden spoon

 There are many ways that you could prepare the chicken for this dish.  You could boil and shred it.  You could use left-over chicken from a rotisserie or stock.  Heck, you could even use canned chicken if that's your fancy.  There are no rules here.  I am just going to demonstrate my favorite way to prepare the chicken for my chicken salad. 

I like to roast it. 

Pre-heat your oven to 375 degrees.

Coat your chicken breast with a little EVOO.

Season well with salt and pepper on BOTH sides.

Place in the oven for...

25 minutes.

Comes out perfect EVERY times!  Juicy, moist, and succulent!

Allow the chicken to cool a little then...

Chop it into bite-sized pieces. 

Yes, you could shred it, but I like it this way best. 

While you allow your chicken to cool a little further,

you can prep the rest of your ingredients and put them in a bowl together.

Now add the chicken...

The mayonnaise...

And the chipotle powder. 

Stir well and taste for salt and pepper.

Add seasoning according to your liking, and chill in the fridge.

(You don't HAVE to chill, but I like mine cold.)

You can serve this up on a buttery croissant or in a lettuce cup!  You could even go for a Tex-Mex vibe and serve it in a tortilla!  Have fun with it! 

 A great side to this would be these yummy homemade potato chips!

If are counting those calories, I have used Greek yogurt in place of mayonnaise.  Just keep in mind that yogurt breaks down faster than the mayo, so if you are going to use that, you will need to eat it all that evening. 

This is a perfect, light, Spring time meal, and a great way to indroduce new flavors to your family.  Using something familiar they love!  I know you are going to enjoy this, and I can't wait to hear about it and see your pictures on my Facebook page. 

And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~

Chipotle Chicken Salad:

*Prep Time:  5 minutes  *Cook Time:  25 minutes  *Difficulty:  Easy  *Servings:  4-6

Ingredients:

• 1 boneless skinless chicken breast, roasted and diced
• 1/2 onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 c. corn
• 1 c. mayonnaise
• 1 tsp. Chipotle Powder
• Extra virgin olive oil (EVOO)
• Salt and pepper to taste
• Cilantro, chopped 

Tools:

• Baking dish
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring cups
• Measuring spoons
• Wooden spoon

Directions:

1. Preheat oven to 375 degrees.
2. In a baking dish or baking sheet, coat chicken with EVOO.
3. Season with salt and pepper on both sides.
4. Place in preheated oven for 25 minutes.
5. Place on a plate and let rest in fridge for 10-15 minutes.
6. Cut chicken into bite sized pieces.
7. In a bowl combine the onion, bell pepper, corn, chicken, and cilantro.
8. Add the mayonnaise and mix together.
9. Add the chipotle powder and mix.
10. Taste for salt and pepper, and add desired seasoning.
11. Chill in fridge.
12. ENJOY!

**For a lighter version of this, use Greek yogurt instead of Mayonnaise.**