This recipe was inspired by a love of chipotle and a desire for something a little different for lunch. The end result was hardly disappointing and I’ve made it twice already, much to the delight of my mother. If you don’t have/don’t want to cook the chicken, a few chopped hard-cooked eggs would be wonderful in this dish.
Paleo Chicken Salad with Chipotle
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Salad
Yield: 1-2 servings
Ingredients
- boneless skinless chicken breas - 1 large, cooked and diced
- sweet bell pepper - ½, chopped
- avocado - ½, diced
- black olives - 8, sliced
- olive oil mayonaise - 3 tablespoons
- chipotle powder - to taste
- ground cumin - to taste
- garlic powder - to taste
- smoked paprika - to taste
- dried oregano - to taste
- mixed greens - couple handfuls
Instructions
- Dice up the veggies and olives and combine in a bowl with the chicken. Stir together the mayo with all the spices to taste. Pour the dressing over the chicken and veggies and toss to coat. Serve over salad greens.
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