This chipotle chicken salad arrived in my life the summer I wanted something bright, spicy, and quick to pack for work lunches. I had a jar of chipotles in adobo from a recipe experiment and a container of shredded chicken in the fridge. One quick whisk of Greek yogurt, mayonnaise, lime, and a single chopped chipotle created a smoky, creamy dressing that transformed plain shredded chicken into a vibrant filling. It became an instant lunchtime favorite because it is bold without being overpowering and stores well in the fridge for busy weekdays.

What makes this preparation special is the balance of textures and flavors. The shredded chicken provides a hearty, protein-rich base, crisp celery and a little red onion add crunch, and fresh cilantro gives a bright herbal lift. The chipotle pepper and adobo sauce bring smoky depth and adjustable heat. I often make a double batch, because it disappears quickly—whether scooped with tortilla chips, wrapped in a tortilla, or sandwiched between toasted bread, it never lasts long at our table.

Ingredients

• Shredded chicken: About 2 cups of shredded cooked chicken, either leftover roasted chicken, store-bought rotisserie meat, or quickly baked tenders. Look for tender, white meat for a neutral base that readily soaks up the dressing.
• Red onion: 1/4 cup finely diced red onion adds sharpness and crunch; soak in cold water for five minutes if you want milder flavor.
• Celery: One to two stalks diced for crisp texture contrast—choose firm celery ribs for the best crunch.
• Cilantro: Two tablespoons chopped, leaves and tender stems work well to add a citrusy herbal note.
• Mayonnaise: 1/4 cup provides rich, silky mouthfeel. Use your favorite brand for consistent results.
• Plain Greek yogurt: 1/4 cup adds tang and lightens the dressing; choose full fat or low fat depending on preference.
• Lime juice: Two tablespoons of fresh lime juice brings brightness and balances the smoky spice.
• Chipotle pepper in adobo: One pepper chopped and two tablespoons of adobo sauce for smoky heat. Adjust seeds to control spiciness.
• Garlic: One clove minced for a savory backbone.
• Smoked paprika, salt, black pepper: 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to round out the flavors.

Instructions

Prep the chicken and vegetables:Add the 2 cups shredded chicken, diced celery, finely diced red onion, and chopped cilantro to a large mixing bowl. Use chilled cooked chicken or chicken just cooled to room temperature so the dressing binds without wilting the herbs. If making chicken fresh, bake tenders at 400 degrees F for 15 to 18 minutes until cooked through, then shred with two forks.Make the dressing:In a separate small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons fresh lime juice, one chopped chipotle pepper, 2 tablespoons adobo sauce, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust—add more adobo sauce for deeper smoke or more lime for brightness. The dressing should be creamy and pourable.Combine and toss:Pour the dressing over the bowl with chicken and vegetables and fold gently until everything is evenly coated. Check seasoning and add a pinch more salt or a squeeze of lime if it needs lifting. For a looser consistency for wraps, add an extra teaspoon of adobo sauce or a splash of water.Serve or store:Serve immediately with tortilla chips, spoon into a tortilla for a wrap, or pile between slices of bread for a sandwich. To store, transfer to an airtight container and refrigerate for up to three days. Flavors mature overnight as the smoky pepper infuses the chicken.

Storage Tips

Store in an airtight container in the refrigerator for up to three days for best texture and flavor. If you plan to keep portions longer, freeze the salad in a freezer-safe container for up to one month but expect a slight change in texture from the dairy; thaw overnight in the fridge and give it a gentle stir. For single servings, portion into small containers to make grab-and-go lunches. When reheating, gently warm the chicken portion only and add the dressing afterward to preserve the fresh tang of lime and the creaminess of yogurt.

Ingredient Substitutions

If you need dairy-free options, substitute the Greek yogurt with equal parts plain unsweetened dairy-free yogurt and use a vegan mayonnaise; flavor will be similar though the tang may be milder. For an egg-free mayonnaise alternative, choose an aquafaba-based spread. Swap cilantro for parsley if you prefer a milder herb note. If you lack chipotles in adobo, smoked paprika plus a splash of tomato paste and a dash of cayenne approximates the smoky heat, though the unique adobo tang is hard to replicate precisely.

Serving Suggestions

Serve scoops with sturdy tortilla chips for crunch, tuck into a flour or corn tortilla with shredded lettuce for a flavorful wrap, or make an elevated open-faced sandwich on toasted sourdough with avocado slices. For a light dinner, spoon over a bed of mixed greens and add cherry tomatoes and sliced avocado. Garnish with extra chopped cilantro and a lime wedge for finishing acidity. Pair with a crisp beer or a citrusy iced tea to balance the smoky heat.

Cultural Background

While this preparation is an Americanized take on a classic chicken salad, the chipotle element borrows from Mexican preserved chili traditions. Chipotles are smoked, dried jalapeños preserved in adobo sauce, offering a deep smoky and slightly sweet profile. Combining that with a creamy mayonnaise base creates a cross-cultural dish that honors both familiar American luncheon salads and the bold flavors of Southwest cuisine. This hybrid approach is common in many modern kitchens that blend pantry staples with global condiments.

Seasonal Adaptations

In summer, add diced mango or grilled corn to introduce sweetness and seasonal crunch. In cooler months, fold in roasted poblano strips or warm the chicken slightly before mixing to create a cozier texture. Swap Greek yogurt for sour cream in winter for an indulgent mouthfeel. Holiday gatherings welcome this salad as a zesty counterpoint to richer dishes, especially when served on seeded crackers or as a filling for slider buns.

Meal Prep Tips

Make a double batch and portion into four containers for weekday lunches. Keep optional garnishes like avocado or lettuce separate until serving to avoid sogginess. Label containers with date and use within three days. If packing for school or travel, include small lime wedges and a few fresh cilantro sprigs in a separate container to refresh the salad just before eating.

Making this chipotle chicken mix is an easy way to bring smoky, bright flavor to weekday meals. It is adaptable, fast, and reliably tasty—try it this week and adjust the heat to suit your household.