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Lilly’s Table

 
 
© Lillys-Table.com Photo of Chipotle Chunky Chicken Salad
 

Tags: Dairy Free nuts Gluten-Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Chipotle Chunky Chicken Salad

 

Creamy chipotle dressing is tossed with shreds & chunks of chicken. This is an excellent way to use up leftover chicken and a leftover sweet potato too. If starting without cooked sweet potato we give directions for whipping it up quickly.

Ingredients

  • 1 lb sweet potato, scrub and leave whole
  • 3 cups chicken, cooked, cubed & shredded
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 orange, zest and 2 tablespoons juice
  • 1 jalapeno, finely minced
  • 1½ tablespoon chipotle pepper, more to taste
  • ¼ cup pine nuts, optional

Serving Size: 4 People

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Preparation Instructions

If not already cooked, place the whole sweet potato, pierced all over in an oven set to 400. Bake for 20-30 minutes until a knife easily slices into the center.

If the chicken is also not cooked, sear it in a skillet or roast it alongside the sweet potato.

Cool both slightly. Chop the cooked sweet potato, including the skin, into chunks. Tear, shred and chop the chicken into pieces as well.

Meanwhile, whisk up the yogurt, mayonnaise, orange zest, juice and jalapeno. Add the chipotle pepper, adjusting to taste as needed.

Fold the chicken, sweet potatoes, pine nuts and dressing altogether.

Serve warm or chill and pack to go for lunch.