Chipotle Chicken Salad with Avocado
The deep smoky flavors of chipotle peppers and adobo sauce play nicely sitting on top the creamy, fresh avocados in this tantalizing Avocado Chipotle Chicken Salad.
Servings: 6 servings
- 4 cups Shredded cooked chicken
- 1 rib Celery diced
- 2 Green Onions chopped
- ¼ cup diced Red Onion
- ¼ cup chopped Fresh Cilantro
- 1 Chipotle Pepper in Adobo sauce minced
- 2 teaspoons Adobo Sauce
- ¾ cup Mayo
- 1 tablespoon Lime Juice about half a lime
- Salt and Fresh Ground Pepper to taste
- 3 Avocados
Shred the chicken and place in a large bowl.
Add vegetables to the bowl with chicken.
In smaller bowl add wet ingredients and seasonings and combine thoroughly.
Pour mayo mixture over shredded chicken mixture and toss to evenly coat.
Right before serving cut the avocado in half and place a healthy portion on each half of the avocados.
Avocados brown quickly so I don't recommend cutting them any earlier than necessary. Rubbing any extra lime juice over already cut avocados will help prevent browning.
Calories: 519kcal | Carbohydrates: 11g | Protein: 26g | Fat: 42g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 579mg | Potassium: 754mg | Fiber: 7g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg