Chipotle Chicken Salad

All you have to say is “chipotle peppers” and you’ve got my full attention. I adore the earthy spiciness it adds to dishes. If you’re a fan of Tex-Mex flavors, this chicken salad recipe outshines the rest. Along with the smoky flavor of chipotles, it’s enhanced by red onion, scallions, cilantro, red bell pepper, lime juice and seasoned chicken. Although I’m a BIG fan of this recipe, I wouldn’t make it as often as I wanted, mainly because I found hand shredding the chicken to be a very time-consuming and tedious task. Thanks to a tip I recently discovered on Pinterest (that actually works like a charm), I never have to shy away from making this salad again because of the dreaded shredding process. Want to learn how to make this incredible chicken salad and discover the Pinterest secret I learned for easily shredding chicken? Keep reading…I promise to share it all (with photo proof)!

Mix together ingredients for fajita spice mix. Tip: to release the full flavor, put all ingredients in zippered plastic bag, then roll over with a rolling pin, or squeeze quantity you need in the palm of your hand before adding to recipe. Store what you don’t use in an air-tight container for other recipes. 

Preheat oven to 350° F.

Place chicken in 13x9x2-inch baking dish. Sprinkle with 1 to 2 teaspoons home-made fajita spice mix (add according to your own personal taste preference, I use 2 teaspoons). Pour about 2/3 cup of water in baking dish, or enough to come half up sides of chicken breasts.

Cover with aluminum foil and bake for 60 to 70 minutes, or until internal temperature of breasts register 170° F. on an instant-read thermometer. Remove chicken breasts to platter and let stand until cool enough to handle.

Shred chicken…..here goes….here’s the secret to quick & easy shredded chicken. Place whole chicken breasts in a stand mixer. Starting on low speed, mix for about 30 seconds.

Increase speed to medium and mix for 1 to 2 minutes. Final result……perfectly shredded chicken……and laborious time saved! Works like a charm (as you can see from photos below):

Combine shredded chicken, bell pepper, red onion, and green onion (scallions) in a large bowl. Stir in mayonnaise (start with lowest measurement), puréed chipotles, lime juice, salt and pepper. Taste, and adjust seasonings accordingly. Add additional mayonnaise, if desired. 

Chill, covered, until ready to serve. To serve in wrap: place lettuce leaves on tortilla. Add a generous scoop of chicken salad. 

 Roll (burrito style). Enjoy!

CHIPOTLE CHICKEN SALAD
Source: Whole Foods
Posted by: www.meldingmagic.com

INGREDIENTS:

Fajita Spice Mix:

• 1 Tablespoon chili powder
• 1-1/2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Chicken Salad:

• 3 boneless, skinless chicken breasts
• 1 to 2 teaspoons fajita spice mix (recipe above)
• 1 red or yellow bell pepper, chopped
• 1/2 large red onion, diced
• 3 to 4 scallions (green onions), white and light green parts, thinly sliced on the bias (or more to taste)
• 1/4 cup chopped fresh cilantro (or more to taste)           
• 1-3/4 to 2 cups mayonnaise
• 1/4 cup canned chipotles in adobo sauce, puréed (about 2 to 3 peppers w/ some adobe sauce)
• 1 Tablespoon fresh lime juice, plus more to taste
• 1/2 teaspoon sea salt
• Ground black pepper, to taste
• Lettuce leaves, for serving
• Large flour tortillas, if desired for wraps

            
DIRECTIONS:

1. Mix together ingredients for fajita spice mix in resealable plastic bag. Roll with rolling pin to release
     flavors, or take out measured amount needed and squeeze in the palm of your hand.
2. Preheat oven to 350° F.
3. To cook chicken: Put chicken in 13 x 9 x 2 in. baking dish. Sprinkle with 1 teaspoon fajita mix. Pour
    about 2/3 cup of water into dish (water should come halfway up sides of chicken breasts. Cover with
    aluminum foil. Bake for 60-70 minutes, or until internal temp registers 170° F. Remove chicken breasts
    to platter and let cool.
4. Pull chicken meat into shreds with your fingers. You should have about 4 cups of chicken. Combine
    chicken, bell pepper, red onion, green onion and cilantro in a large bowl.
5. Stir mayonnaise, chipotles, lime juice, salt and pepper together in a small bowl. Combine with chicken
    and vegetables. Taste and adjust seasoning. Add additional mayonnaise, if desired. Chill until ready to
    serve.
6. When ready to serve, put lettuce leaves on tortilla. Add a generous scoop of chicken salad. Roll
    (burrito style).