Creamy Chipotle Chicken Salad

READY IN: 1hr 10mins
Recipe by monlyn75

A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!

Top Review by sugarpea

Delicious but dangerously hot (for my tender tongue) since I didn't remove enough seeds from the chipotles. Thank goodness for a dessert of ice cream. I served the chicken salad on butter lettuce with thin slices of 7-grain bread on the side. That helped a bit with the heat. Next time I'll rinse the chiles and add back seeds and adobo sauce until the heat is just right.


  1. Cook chicken breasts in water with salt & pepper until very tender.
  2. Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside.
  3. In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste.
  4. Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like.
  5. Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a