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

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Crunchy Numbers April 22, 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.

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Margie99 April 16, 2011

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

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Galley Wench July 14, 2009

This salad makes a hearty and flavorful main dish. I absolutely loved the dressing and the addition of jicama was a nice surprise! I made as directed, although I think this would be great with Monterey Jack cheese in place of cheddar. I recommend listing the half teaspoon salt as a separate ingredient. Thanks! Made for Craze-E Contest.

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mersaydees July 14, 2009

I used half of the amounts to make two "chef" style salads. The ingredients of the salad were fine and many optional ingredients can easily be added or subbed to match what one has on hand. The dressing was a bit tangy for our tastes. After using yogurt & buttermilk, we thought the addition of vinegar added too much tart. I would leave it out next time or stir in a pkt of splenda. Otherwise, the dressing is creamy and not terribly spicy hot. Thank you for sharing your recipe!

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Susie D July 14, 2009
Chipotle Chicken Salad