Santa Fe Chicken Salad

So versatile...serve as a salad, in tortilla cups, on top tortilla chips, tostada shells, flour tortilla wraps... Chill time not included.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup mayonnaise
• 1  tablespoon lime juice
• 2  teaspoons  canned chipotle chiles in adobo, finely chopped or 2  teaspoons  fresh  jalapeno peppers, seeded and finely chopped
• 2 1⁄2 cups  chopped  cooked chicken or 2 1⁄2 cups turkey
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  snipped fresh cilantro
• 3  tablespoons  thinly sliced green onions
• 3  tablespoons  finely chopped yellow sweet peppers
• 3  tablespoons  finely chopped  sweet red peppers
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
•  tortillas, salad cups shredded lettuce, tostada shells, tortilla chips or  flour tortilla

Directions

1. In a small bowl, stir together mayonnaise, lime juice and chipotle chiles in adobo sauce; set aside.
2. In a medium bowl, combine chicken, celery, cilantro, green onions, yellow pepper, red pepper, salt and pepper. Pour dressing over chicken mixture; toss to coat. Cover; chill in the refrigerator for 1 to 4 hours.
3. Serve as a salad on or in tortilla salad cups, shredded lettuce, tostada shells, tortilla chips or flour tortillas.