Saturday, January 14, 2017

Chipotle Chicken Salad

A few weeks ago, I had some chipotle chicken salad from a local grocery store, and it wasn't very good. It was too sweet and had pickle in it (I don't mind pickle, it just didn't really make sense to me here). But, I was intrigued by the possibility and decided to try and make my own.

This chicken salad is a lot more involved than a classic chicken salad, since it has more cooked ingredients, but it is simply a modified version of my Black Bean and Corn Salsa added to shredded chicken, mixed with a chipotle mayo. I think the extra work is worth it since my wife says it is the best chicken salad she has ever had, and she doesn't even like chicken salad!


1 rotisserie chicken, shredded, about 3 cups
2 T olive oil
1 clove of garlic, minced
1 jalapeno, seeded and minced
1 15.5oz can of black beans, drained
1 15.25oz can of whole kernel corn, drained
½ t of salt
1 C of mayonnaise
4 chipotle peppers
1 t of adobo sauce


Pour the olive oil into a skillet over medium heat and heat until the oil shimmers before adding the garlic and jalapeno and sauteing until lightly browned. Add the cans of black beans, corn, and salt and cook until the beans are soft and are easily squished and start to split. Remove from the heat and add to the shredded chicken, folding in thoroughly.

Take 4 peppers from a can of chipotle peppers in adobo sauce and place them in a blender with 1 cup of mayo. Add 1 teaspoon of the adobo sauce and blend until smooth. Add to the chicken mixture and stir until completely mixed.

I don't like my chicken salad too saucy, so I only added about 3/4 of the mixture and then used the rest as a spread on other sandwiches, so please add as little or as much as you would like, depending on your taste.

Serve on a nice roll to a grateful world!

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