Chicken salad with chipotle mayo

Chicken salad with chipotle mayo

  • Author: Craig
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 1x


This is an ideal salad to have for lunch or as a starter in the evenings. It’s really easy to make and can be customised depending on what you have around. Serves 2 as lunch, 4 as a starter.



  • lettuce – 1 romaine lettuce
  • 50g rocket (~half a pack)
  • 2 chicken breasts
  • 1/2 a yellow pepper
  • 1/2 a red pepper
  • 2 small tortilla wraps
  • 4 tbsp mayonnaise
  • 1 tsp chipotle and smoked paprika paste
  • Parsley to serve


Start by grilling your chicken breasts – could be on a griddle pan, on the BBQ or under the grill in your oven – until they are fully cooked. Alternatively, use pre-cooked chicken.

Slice your peppers into large chunks and place on the griddle to lightly char the outsides (but do not properly cook, as you’ll want some bite in them).

If you are using the grill on your oven, lightly paint the tortillas with a little oil and put them under the grill for 30 seconds to 1 minute so they crisp up.

The chipotle mayo: Mix together the mayonnaise and chipotle paste – add a little smoked paprika, if it’s not in your paste – and put three-quarters of it into a dip dish. Water the remaining quarter so it becomes pourable.

Assembling the salad: Roughly chop the lettuce and spread across your serving platter. Scatter over the rocket. Add the pepper slices on top. Slice your chicken breasts and spread across the platter. Break the tortillas into chunks and stick into the salad.

Pour a little of the dressing over the salad and top with parsley. Serve immediately.


  • Pre-cooked chicken will work here, if using hot rotisserie chicken, don’t place directly on the lettuce or it will wilt.
  • If you don’t want to make your own tortilla shards, shop-bought will work as well
  • Category: Salads
  • Cuisine: Mediterranean

Keywords: chicken salad