Last night I had a free evening that I wasn’t expecting. My plans for the evening changed, and I had 2 free hours to sit down and work on a blog post and catch up on my RSS reader. That was my plan, at least…
My MacBook decided not to cooperate last evening. My harddrive has been getting rather full (probably all of the food pictures I refuse to delete have something to do with it). So, I started to try to make a little extra space on the computer, and ran into lots of issues. Needless to say, I never got my blog post written, although the computer is back up and running, with almost 10GB of free space, too (for now).
You’re probably wondering what all of this has to do with chipotle chicken salad… I would be, too. The thing is, this chicken salad is perfect for days when things don’t go quite right. I made it last Friday after a long day of baking and getting ready for the 4th of July weekend. I used what I already had in my fridge/pantry… and it was quick and easy! If you don’t have all of these ingredients on hand, just use what you have and adapt the recipe to your tastes.
- 1 1/2 cups cooked chicken breast, shredded
- 2 ribs celery, sliced
- 1 tablespoon chipotle in adobo, minced (This is pretty spicy… if you don’t like a lot of heat, use 1/2 tablespoon)
- 2 tablespoons light mayonnaise
- 1 tablespoon agave syrup
- 1/4 cup cilantro leaves
- Bibb lettuce (two servings)
- 1 lime
- Kosher salt
- Freshly ground black pepper
In a small bowl, combine the minced chipotle, light mayonnaise, and agave syrup. In a separate dish, combine the cooked chicken breast and celery.
Pour the chipotle dressing over the chicken breast and celery. Add the cilantro leaves and toss to evenly coat. Refrigerate for 15-30 minutes.
Meanwhile, arrange the bibb on two serving plates. Dress the two plates of lettuce with the juice from one half of the lime. Season with the salt and pepper. Top each plate of lettuce with half of the chicken salad. Cut the remaining half of the lime into wedges and use to garnish the salad.