Spicy Chicken Salad with Chipotle and Avocado
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.
Servings: 4
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
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 259kcal | Carbohydrates: 7g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 178mg | Potassium: 475mg | Fiber: 4g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 1mg
