Chipotle Chicken Salad
Eat by itself or as a wrap or sandwich.
My mom developed this pantry-friendly recipe for a magazine and website published by one of her longtime clients, Sargento Cheese. There’s no cheese in the actual chicken salad recipe, my mom just calls for it stuffed into the wrap with the chicken salad. I do like Sargento cheese a lot, but I’m skipping it for this recipe. The salad’s nice and flavorful enough on its own and the mayo is rich enough as is. If I buy prepared mayo, I always look for avocado oil-based mayo, versus ones made with soybean oil. I like this Primal Kitchen brand.
You can use leftover cooked chicken or chopped chicken breast from a rotisserie chicken (like we always have).
Enjoy the salad as-is, on a bed of shredded lettuce or baby spinach leaves, or stuff it into a whatever wrap of choice (spinach, roasted red pepper, gluten-free). Or, serve it over quick-cook Mexican rice blend like a rice bowl of sorts with avocado.
If you’re making wraps, they can be prepared up to four hours before serving. If heading out to a picnic, pop them into zippered plastic bags and keep them refrigerated until it’s time to pack the cooler. My mom suggested serving the wraps with a fresh fruit salad of pineapple, honeydew and strawberries and mint.
