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    You are in: Home / Recipes / Chipotle Chicken Salad Recipe
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    Chipotle Chicken Salad

    Chipotle Chicken Salad. Photo by mersaydees

    1/1 Photo of Chipotle Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Queen uh Cuisine's Note:

    This salad is a hearty...Creamy...Chipotle....Chicken...delish. You could substitute sliced beef for the chicken if you prefer. ENJOY :)

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    Units: US | Metric

    Salad Dressing


    • 1 rotisserie-cooked chicken (I used a rotisserie chicken from the deli at my market)
    • 2 (12 ounce) bags spring greens
    • 2 summer slicing tomatoes, fresh, chopped
    • 1 large avocado (or two small)
    • 1 cup jicama, trimmed and juienned (thin strips)
    • 1 cup cheddar cheese, shreaded
    • 3 tablespoons cheddar cheese, shreaded
    • 2 limes, cut into wedges for garnish


    1. 1
      For the salad dressing:.
    2. 2
      Mash the garlic and salt to a paste with the side of a chefs knife.
    3. 3
      In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
    4. 4
      If the dressing is too thick, thin with a couple tablespoons of buttermilk.
    5. 5
      Can be stored in the refrigerator for up to 3 weeks.
    6. 6
      For the salad:.
    7. 7
      Remove the chicken from the bone and cut into bite sized pieces, set aside.
    8. 8
      Place the salad greens in large bowl.
    9. 9
      Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
    10. 10
      Toss gently with dressing (refrigerate leftover dressing).
    11. 11
      Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.

    Ratings & Reviews:

    • on April 22, 2011


      mmm...spicy! We had the chicken salad in wraps rather than on greens. Lots of flavor and super fast and easy to prepare.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2011


      I subbed sour cream for the yogurt and left out most of the chipotle and adobo sauce. We are just whimps about heat. I also used milk and a bit of lemon in place of the buttermilk. I used it to make a wrap with some soft whole wheat tortillas. It was really good. I even ate some of the dressing with chips and it was yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2009


      Reduced the servings to one and enjoyed today as a wrap sandwich. I substituted milk for the buttermilk, and only used about a tablespoon to thin the dressing. Used romaine lettuce instead of the spring greens and left out the jicama. Also added a small amount of sprouts. Made a great filling for the Flatout bread that I purchased at the supermarket. Yummy! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chipotle Chicken Salad

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 767.4
    Calories from Fat 463
    Total Fat 51.4 g
    Saturated Fat 16.2 g
    Cholesterol 179.0 mg
    Sodium 581.2 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 7.5 g
    Sugars 7.6 g
    Protein 53.4 g

    The following items or measurements are not included:

    adobo sauce


    spring greens

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