Total Time
Prep 30 mins
Cook 0 mins

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

Ingredients Nutrition


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

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

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.

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

Galley Wench July 14, 2009