Chipotle Chicken Salad / Sandwich (Gluten Free, Dairy Free) (Edit recipe)

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Today I am sharing the recipe of a flavorful and spicy Chipotle Chicken Salad where I added some spice while cooking the chicken and also to the mayo to make it spicy and extra flavorful. I used pastured Chicken from US Wellness Meat.The best thing about this recipe is that it's so easy to make and that you can eat it in a few different ways! You can have this just like a salad (the recipe). Or you can add cooked gluten free pasta to this salad and have it as a Chicken Pasta Salad. You can also make a sandwich out of it using gluten free bread rolls like these!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 3-4

Ingredients

0.5 lb Pasture-raised Chicken Breasts - US Wellness Meats
1 Tbsp Organic Crushed Red Pepper - The Spice Lab
1 Tbsp Garlic Powder - The Spice Lab
1 tsp Sea Salt
0.25 cup Water
4 Tbsp Mayonnaise - Primal Kitchen
1 Tbsp Lime Juice
1 tsp Ancho Chili Powder
1 tsp Chipotle Chile Powder - The Spice Lab
1 tsp Honey
1 Tbsp Cashew Milk, or any non dairy milk
.5 tsp Sea Salt, optional, if needed
2 whole Celery, stalks, chopped
3 whole Lettuce, Romaine, chopped
1 whole Carrots, medium, grated
2 whole Gluten-free Sandwich Bread (click for recipe)
1 Tbsp Butter, Unsalted - Kerrygold

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For cooking 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 - celery, lettuce and carrots. 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	22 g
Carbohydrates:	17 g
Protein:	19 g
Cholesterol:	74 g
Sodium:	1450 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.