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This Spicy Chicken Salad with Chipotle and Avocado is bursting with flavor! The combination of chipotle and lime adds a delightful kick, while the creamy avocado elevates the dish to perfection.
Why You’ll 🫶🏻 this Chicken Salad
There’s something truly delightful about combining a few basic ingredients to create a quick and easy dish that’s not only flavorful but also incredibly versatile. While I enjoy making my Roast Chicken, using store-bought chicken simplifies the process, especially on hot summer days when I want to avoid heating up the kitchen. Once the salad is prepared, I often find it challenging to choose the best way to serve it. I have a few favorite methods that I love to share, as repurposing leftovers is always a win. Enjoy! ~Nicole
Key Ingredients for Spicy Chicken Salad with Chipotle and Avocado
Shredded Cooked Chicken is the star protein. You can use leftovers from Roast Chicken or use a store-bought rotisserie chicken. White meat? Dark meat? That’s up to you.
Avocado adds a creamy texture, rich flavor, and nutritional value to the salad. Half of the avocado is mashed into the “dressing”, and the other half is diced and incorporated into the composed salad.
Yogurt and Mayonnaise are the binders of the “dressing”. I like to use yogurt for its healthier qualities and tangy flavor, but I also use mayonnaise for its creaminess and rich flavor.
Chipotle and Lime are the other key components to the “dressing”. The chipotle chile adds a smoky flavor and spicy kick, while the lime juice brings a zesty citrus flavor.
Red Bell Pepper adds sweet flavor, crunchy texture, and vibrant color.
Cilantro and Scallions are the aromatic enhancers. Cilantro adds a fresh herbal flavor, and scallions bring a mild onion flavor.
Equipment Needed
Tips for Making Spicy Chicken Salad with Chipotle and Avocado
- In a large bowl, mash half of the avocado into a paste and dice the other half into smaller pieces. Mix the mashed avocado with the yogurt, mayonnaise, chipotle, lime juice, salt, and pepper.
- Stir in the chicken, bell pepper, scallions, and cilantro until combined. Gently fold in the diced avocado. Season to taste.
Note- it is important to let the salad rest for 10 minutes to let the flavors blend.
Substitutions
- Substitute the chicken with chickpeas or tofu for a vegetarian option.
- Substitute the bell pepper with diced cucumber, celery, or even an apple for a sweet taste.
- Substitute red onions for scallions for a sharper onion flavor.
- Reduce the amount of chipotle chile for a milder heat.
Serving Suggestions
As delicious as it is on its own, here are some creative ways to serve the chicken salad or to repurpose any leftovers.
- Enjoy the salad on a bed of mixed greens topped with tortilla strips for a flavor boost and crunch.
- An open-face sandwich is an excellent way to serve this salad. Simply toast a slice or two of your favorite hearty bread, like sourdough or No-Knead Country Bread, lay a bed of Bibb lettuce, and then top with a scoop of the chicken salad. A side of Summer Fruit Salad with Lime-Mint Syrup completes the meal.
- Another favorite way is to serve the chicken salad in a wrap. Simply lay out your favorite wrap, add some shredded lettuce to the chicken salad, and then tuck and roll. A dish of Pickled Jalapeño Salsa completes the meal.
This salad is best enjoyed the day that it is made, but it will keep in the refrigerator for up to 2 days. There may be slight oxidation on the diced avocado, but that will not change the taste or texture.
I do not recommend freezing it. Doing so would change the taste and texture of the avocado.
The cilantro can be omitted, but you could also substitute it with parsley or basil.
Other salads you may enjoy…
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Spicy Chicken Salad with Chipotle and Avocado
Ingredients
- 1 ripe avocado, halved and pitted
- 2 tablespoons Greek yogurt, 0%-2%
- 2 tablespoons mayonnaise
- 2 teaspoons minced chipotle chiles in adobo sauce
- 2 tablespoons freshly squeezed lime juice
- ⅛ teaspoon kosher salt, plus more to season
- ⅛ teaspoon freshly ground black pepper, plus more to season
- 2 cups shredded cooked chicken
- ½ red bell pepper, cored and chopped fine
- 2 scallions, thinly sliced
- 2 tablespoons minced fresh cilantro
Instructions
- In a large bowl, mash half of the avocado into a paste and dice the other half into smaller pieces. Mix the mashed avocado with the yogurt, mayonnaise, chipotle, lime juice, salt, and pepper. Stir in the chicken, bell pepper, scallions, and cilantro until combined. Gently fold in the diced avocado. Season with salt and pepper. Let the salad sit for 10 minutes for the flavors to meld, and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
