A delicious finger licking chicken salad with chipotle seasoned mayo! Can be eaten as a sandwich or as a salad!
Author: Indira Shyju
Recipe type: Main
Serves: 2
RecipeIngredients
For the Chicken:
½ a pound of Chicken Breasts
1 tbsp smoked red chilli peppers
1 tbsp garlic powder (or 2 large cloves of garlic)
1 tsp sea salt
¼ cup water
For the dressing:
4 tbsps Avocado Oil Mayo (or a good quality vegan mayo)
1 tbsp fresh lime juice
1 tsp chipotle powder
1 tsp ancho chilli powder
½ tsp sea salt
1 tsp honey or maple syrup (optional; if your chipotle seasoning has some sugar then you can skip this)
1 - 2 tbsp non dairy milk like cashew milk or coconut milk
For the salad:
2 celery stalks, chopped
4 romaine lettuce leaves, roughly chopped
1 medium size carrot, grated
For sandwich:
Use any gluten free bread rolls or gluten free sandwich bread
Butter as needed
RecipeInstructions
For the Chicken:
Add the chicken, the red chilli peppers, garlic, sea slat and water to the Instant Pot. Close the lid and pressure cook for 10 mins. let pressure release naturally before opening. You can also cook the chicken in a regular cooking pot on low heat for about 30-40 minutes.
Once the chicken is cooled, shred it using two forks or your fingers. Keep aside.
For the Dressing:
Mix all ingredients listed under dressing and whisk together using a whisk. Taste and add salt as needed.
To make the salad:
To a large mixing bowl, add all the salad ingredients. Add the shredded chicken and the dressing and mix thoroughly using a spatula.
To make sandwich:
Apply butter to sandwich bread. And then place a generous aount of salad onto one of the bread slcies. Top with another slice.
To make pasta salad:
Mix 1 cup cooked gluten free pasta with this salad and toss well. Sprinkle additional salt as needed.
Recipe by Cook2Nourish at https://cook2nourish.com/2025/04/chipotle-chicken-salad-sandwich-gluten-free-dairy-free-paleo.html