Chipotle Chicken Salad

dunnharr

Ingredients

1 whole chicken, cooked on the Egg

1 red or yellow bell pepper, chopped

1/2 large red onion, chopped

2 green onions, white and light green parts, thinly sliced on the bias

1/4 cup chopped fresh cilantro

1/2 cup mayonnaise (more or less to taste)

1/4 cup canned chipotles in adobo sauce, pureed or finely chopped, more or less to taste (remove seeds - that's where the "kick" comes from)

1 tablespoon fresh lime juice

1/2 teaspoon salt

Pinch ground pepper

Instructions

Pull chicken meat into shreds with your fingers, discarding skin and bones.  You should have about 4 cups of chicken.  Combine chicken, bell pepper, red onion, green onion and cilantro in a large bowl.

Stir mayonnaise, chipotles, lime juice, salt and pepper together in a small bowl.  Combine with chicken and vegetables.  Taste and adjust seasoning, adding additional chopped chipotles if desired.  Chill until ready to eat.

Serve on a bed of fresh lettuce.  Also good on pita pocket or plain bread with lettuce and tomato.

Notes

Number of Servings: 4 to 6

Time to Prepare: