This chipotle chicken salad has been one of my go-to weeknight heroes for years. I first put this together on a hectic Sunday when I had leftover roasted chicken and a jar of chipotles in adobo in the fridge. The flavor balance — tangy lime, smoky chipotle, cooling yogurt, and crisp celery — turned a simple mix of pantry staples into something that felt special. It became an instant favorite for picnic sandwiches, quick lunches, and last-minute potluck contributions. The texture is what sells it: tender shredded chicken contrasted with crunchy celery and bright red onion, all tied together in a creamy, smoky dressing.

I discovered just how versatile this combination is when my kids asked for it as both a sandwich filling and a taco-style topping. Making it from scratch takes only minutes if you have cooked chicken on hand; even if you’re starting with raw tenders, it’s a quick bake and shred. There’s a wonderful smoky heat from the chipotle that you can dial up or down, which means the same base will please everyone at the table. This print-friendly version is laid out so you can quickly assemble, adjust heat, and serve in multiple ways.

Ingredients

• Shredded chicken (Base): 2 cups cooked, shredded. Use rotisserie chicken for speed or shred leftover roasted chicken for richer flavor; breast or thighs both work. If cooking fresh, chicken tenders bake quickly and shred easily.
• Red onion: 1/4 cup, finely diced. Choose a small, firm onion for crispness; soak briefly in cold water if you want to mellow the bite.
• Celery: 1 to 2 stalks, diced. The crunch is essential — trim fibrous strings and slice thin on the bias for the best texture contrast.
• Cilantro: 2 tablespoons, chopped. Fresh cilantro brightens the smoky dressing; if you dislike cilantro, substitute parsley for a fresher, herbaceous note.
• Mayonnaise: 1/4 cup. Use full-fat for creaminess; light mayonnaise thins the dressing slightly but is acceptable for lower calories.
• Plain Greek yogurt: 1/4 cup. Adds tang and helps balance the richness. Choose a 2% or whole-milk variety for best mouthfeel.
• Lime juice: 2 tablespoons, freshly squeezed. Fresh lime brightens the dressing and cuts through the fat; bottled juice is fine in a pinch but less vibrant.
• Chipotle pepper in adobo: 1 pepper, chopped. Keep seeds for heat or remove them to reduce spice. Canned chipotles add smoky depth you can't replicate with ground spices.
• Adobo sauce: 2 tablespoons. Extra sauce enhances smokiness and color; use more for bolder flavor.
• Garlic: 1 clove, minced. Fresh garlic lifts the dressing; roast a clove for a sweeter, milder profile.
• Smoked paprika: 1/2 teaspoon. Reinforces the smokiness and rounds the heat with a warm, slightly sweet note.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusted to taste.

Instructions

Combine the base: In a large bowl, add 2 cups shredded chicken, the diced celery, and 1/4 cup finely diced red onion. Add 2 tablespoons chopped cilantro. Toss gently to distribute ingredients so every bite gets herb and crunch. Use a fork to fluff the shredded chicken and check for any large pieces that need breaking down. Make the dressing: In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons fresh lime juice, 1 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 lime or salt. The dressing should be creamy and slightly pourable. Toss and marry flavors: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Cover and refrigerate for at least 15 minutes if time allows — chilling lets the chipotle mellow and the flavors meld. If serving immediately, let sit on the counter for five minutes before serving to soften the dressing chill. Serve: Serve as a sandwich filling on toasted bread, wrapped in a tortilla, spooned over mixed greens, or with tortilla chips for scooping. Garnish with extra cilantro, lime wedges, or sliced avocado for a creamy finish.

Storage Tips

Store leftovers in a shallow, airtight container for quick access and to preserve texture. Refrigerate within two hours of assembly and consume within four days. If you want to prep the dressing ahead, keep it separate from the chicken and vegetables for up to 5 days; toss just before serving to retain crispness. To reheat chicken-only portions, warm gently in a skillet over medium heat for 2 to 3 minutes before combining with chilled dressing if you prefer warm chicken in a cool salad.

Ingredient Substitutions

If you need to swap ingredients, use plain whole-milk yogurt or sour cream instead of Greek yogurt for a silkier texture, or mayonnaise alone for a richer, thicker result. For a dairy-free version, replace yogurt with an equal amount of vegan mayonnaise and use dairy-free yogurt alternatives. Omit cilantro for those who dislike it and use flat-leaf parsley. Use canned white chicken for a very quick shortcut, but drain it well to avoid a watery mix.

Serving Suggestions

Serve this mix spooned into toasted brioche or ciabatta for an indulgent sandwich, wrapped in a spinach tortilla for a lighter lunch, or atop mixed greens with cherry tomatoes and avocado for a composed salad. For gatherings, pass it with small slider buns and pickled red onions. It also makes a great taco filling when warmed briefly; top with shredded cabbage and a squeeze of lime for crunch and acidity.

Cultural Background

This recipe is a simple American adaptation with Mexican-inspired flavors. Chipotle peppers in adobo are a staple in Mexican and Tex-Mex cooking, offering smoky heat and depth. Pairing them with classic mayonnaise-based chicken salad is a modern fusion technique that blends bright citrus, creamy textures, and smoky spice — a testament to how pantry staples from different traditions create approachable, flavorful dishes.

Seasonal Adaptations

In summer, swap celery for finely diced cucumber for a cooler crunch and add charred corn for sweetness. In colder months, fold in roasted poblano strips and swap fresh cilantro for chopped winter parsley. During holidays, serve spooned into endive leaves as elegant hors d'oeuvres or mix with roasted sweet potatoes for a hearty autumnal variation.

Meal Prep Tips

To meal prep, divide into individual containers with separate compartments for chips or bread to keep textures crisp. Prepare the dressing and the chopped vegetables in advance and assemble the final mixture the morning you plan to eat it. Label containers with the date and use within four days. Glass containers maintain freshness better than plastic for chilled salads.

Make this recipe your own by adjusting heat, swapping herbs, and choosing how you serve it. It’s a reliable, flavorful option that makes weeknights easier and gatherings more relaxed — a true kitchen staple.