Chopped chipotle chicken salad from The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes (page 40) by Alex Snodgrass

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Notes about this recipe

  • Bessp on February 17, 2026

    This was a delicious salad. I prepped the chicken and made the dressing in the morning, so putting it all together for dinner was quick. I added two chipotles in adobo and their sauce instead of the hot sauce and chipotle chili powder, and I also reduced the mayo to about 1/2 cup. I also left off the pumpkin seeds because I don't care for them. The dressing turned out quite powerful, which we really liked. The chicken was tender and flavorful, and the sweet sauteed corn was a nice complement.

  • Xyz123 on April 27, 2023

    I make this several times per month. Love it. The sauce is great on roasted potatoes too!

  • averythingcooks on October 12, 2022

    I scaled everything back to roughly 1/3 for the 2 of us. The seasoned chicken was really good (this time an 8 oz boneless skinless breast) but the dressing is really the star here. No cilantro for these soap tasters but fresh parsley & chives added nice freshness in its place. The salad itself was based on what we had here (fridge clean out!) and I did finish off the last of the frozen corn (which worked fine). With a handful of broken up pita chips for crunch, this was filling and delicious.

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