Chicken salad with chipotle mayo
Summer is an amazing time for food. There are gorgeous flavours all around and you get the chance to enjoy them al fresco. Hopefully with friends and family there to chat with as well. That’s what inspired this chicken salad with chipotle mayo. It’s a salad for sharing – and can be pulled together with minimal time spent in a hot kitchen.
At this time of year it’s all about taking the time to enjoy our food outside. Making the most of the good weather that we all know is finite. Whether you are out at a table in your back garden (for those of you with a back garden!) or it’s in a
The chipotle mayo
Any good salad though will live or die on the basis of the dressing. It’s often the difference between a salad and rabbit food. This one is my new favourite: a chipotle mayo. And I hate mayo with a passion.
It’s really simple as well. I picked up a jar of chipotle and smoked paprika paste in a supermarket recently (there’s a similar one on Amazon) and have since been adding it to everything to up the oomph. Then I saw someone on Instagram adding it to mayo and the rest is history. In the salad, I watered a little of it down to use as a drizzle, but the rest is on the side for dipping.
This chicken salad with chipotle mayo is super easy to make – the bit that takes the most time is grilling the chicken breasts. It’s easily a 30-minute meal on its own, but if you’re pushed for time there are also easy shortcuts. There will be no judgement from me if you buy ready-cooked chicken breasts. Or you could shred over a rotisserie chicken if you’re making it as a larger meal. Likewise, if you opt not to grill your tortillas but get ready-made chip versions instead there’s no judgement. The peppers could also come from a jar or be sundried tomatoes.
Really the recipe here for you to do as you please. It’s here to tick those summer boxes and look impressive when you bring it out on a platter for friends to share.
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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
Keywords: chicken salad