Gimme all the smokiness and spicy, sweet, chewy, crunchy goodness that comes in the form of this chicken salad. Maybe that didn't make a whole lotta sense but I don't care. What I do care about is that I can make this on Sunday and eat it for lunch the next few days. Or feed my family of all males with it for dinner one night. They all give it a thumbs up, btw. And it makes my life easy because everyone eats it how they want....on a bun, in a tortilla or as a lettuce wrap. Everyone wins. And barely anyone whines.
A note on the mayonnaise that I urge you to use.....find one that is made with avocado or olive oil. No soy or canola or funky vegetable oils. They can act as an inflammatory agent in your beautiful body and we don't want that. I find a large jar (they are sometimes labeled "paleo") at Costco for a fraction of the cost of a normal grocery store.
If you need help finding a new mayo or any other food swaps at the grocery store, let me know. It's my favorite place.
CHIPOTLE CHERRY CHICKEN SALAD
3 cups diced or shredded cooked chicken breast
1 cup diced celery, about 2 stalks
2 greens onions, chopped
½ cup dried cherries
2 Tbsp chopped cilantro
Salt and pepper to taste
Butter or romaine lettuce leaves
Buns or wraps, optional
½ cup good quality mayo
1-2 tsp chipotle chili powder, depending on how smoky/spicy you like
1 tsp garlic powder
1 Tbsp lime juice, from ½ lime
In a medium bowl, combine chicken, celery, green onion, cherries, salt, pepper and cilantro.
In a small bowl, combine all ingredients for the chipotle mayo. Add the mayo mixture to the chicken and mix until combined well. Taste and adjust seasoning as needed.
Serve chicken salad in lettuce cups or buns or wraps as your heart desires.