Description
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.
Ingredients
- Salt and Pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1/2 cup Whole30 Compliant Mayonnaise, or other if no dietary restrictions
- 1/4 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
- 1/4 cup Cilantro, minced finely
Instructions
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.