A refreshing take on traditional chicken salad, this Whole30 Chipotle Chicken salad is great on its own, in a lettuce wrap, sandwich, or leafy salad.
It can be really hard to bust out of a lunch rut. And this last year has been easy to get into a rut, for sure. I usually fall into two choices for lunch, a salad when I’m at work, or a sandwich at home. Snooze. But what I love about chicken salad is that it is versatile. I can make a sandwich with a little something different, add it on top of a leafy green salad for extra protein, put it into a wrap, or on leaves of butter lettuce. Either way, I’m getting the extra protein I need, and avoiding the carbs I don’t.
Summer is all about fresh flavors, and I add extra lime and cilantro to mine to give it that pop! Adding red bell pepper and corn gives a little sweetness to the mix, along with gorgeous color.
If you’re not inclined to make this Whole30 compliant, you can use any mayonnaise you have on hand. A Whole30 compliant mayo doesn’t have sugar, or soy in it, so be sure to read your labels if you’re making this W30 compliant. One brand I like is Tessemae’s Organic Mayonnaise. Whole30 has lots of rules, but whether or not you’re following it right now, this chipotle chicken salad is a winner all around. And to add more fiber to the mix, you can even add in cannellini or black beans!
Want More Whole30 Recipes?
Nope! It’s got a tiny bit of heat, but the best thing about chipotle is that it gives this whole30 compliant chicken salad a smoky flavor that is delicious!
Chipotle peppers in adobo sauce is easy to find, but hard to justify opening a whole can for when a recipe calls for just a couple tablespoons. I will open a can of chipotle, and freeze the leftovers into cubes for future use. Just thaw before mixing into this salad. I also use Tabasco Chipotle sauce, too!
Whole30 Chipotle Chicken Salad
- Salt and Pepper
- 1 ½ pounds boneless, skinless chicken breast
- ½ cup Whole30 Compliant Mayonnaise, or other if no dietary restrictions
- ¼ cup Lime Juice
- 2 tsp Lime Zest
- 2 Tbsp Chipotle in Adobo Sauce, See note for substitution
- 1 Red Bell Pepper, seeded and chopped fine
- 1 cup Frozen Corn
- 2 Green Onions, sliced thinly
- ¼ cup Cilantro, minced finely
PREHEAT OVEN TO 350. SLICE THE CHICKEN INTO HALF TO CREATE A FILET OF THE BREAST. POUND THE CHICKEN OUT SO IT IS UNIFORMLY THICK. SEASON WITH SALT AND PEPPER ON ALL SIDES. PLACE IN A NON-STICK SPRAYED BAKING DISH. BAKE UNTIL IT REACHES 165 DEGREES, ABOUT 25-30 MINUTES. ALLOW TO COOL TO ROOM TEMPERATURE.
WHILE THE CHICKEN IS BAKING AND COOLING, IN A MEDIUM BOWL, WHISK TOGETHER THE MAYONNAISE, LIME JUICE, LIME ZEST, AND CHIPOTLE SAUCE. SEASON WITH SALT AND PEPPER TO TASTE.
SHRED THE CHICKEN WITH TWO FORKS INTO SMALL PIECES. ADD TO THE BOWL WITH THE CHIPOTLE DRESSING. ADD IN THE BELL PEPPER, FROZEN CORN, GREEN ONIONS AND CILANTROL. STIR TO COMBINE COMPLETELY.
REFRIGERATE FOR 2 HOURS BEFORE SERVING TO ALLOW THE FLAVORS TO MELD. SERVE ON LETTUCE LEAVES, OR AS A SANDWICH.
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