I love to try new recipes! The first time I ever made paleorunningmomma’s Mexican Cauliflower Fried Rice, I fell in love with the Chipotle Ranch Dip drizzled over it. SPICY!!! It hit the spot…but I had too many leftovers. I ate some of it with plantain chips (probably TOO much and got a friend hooked as well!), then found myself repurposing my favorite spicy dip as the “mayo” for chicken salad!
Yes, I love me some chicken salad…with sweet potatoes, with apples, with nuts, with grapes, Asian, Curry, or traditional. It’s my “go to” meal in the hot Tennessee summer. So why not make that chicken salad SPICY???
So here ya go…short and sweet. A few veggies for fun, and you’ve got a great meal!
Chipotle Ranch Chicken Salad – serves 4 (if that’s your whole meal…so you might wanna double it!)
- ¼ c English cucumber, diced small
- ¼ c shredded carrot (I do mine by hand on largest holes of cheese grater; you could also just do long strips with your veggie peeler and then cut them down to bite-size)
- ¼ c celery, diced small
- ¾ c Chipotle Ranch Dip (recipe link here)
- 4 c cooked chicken, diced
- Spinach or other greens (optional)
Stir it all together and let sit in the fridge overnight for maximum flavor. The cold veggies take a little bit of the bite out of the spice so if you really want that spice to pop, add a little extra Chipotle pepper powder. If the sauce is too thick, add a tablespoon of milk of your choice until it’s just right (I used coconut milk to keep it Whole30 complaint). Serve over a bed of greens of your choice (or not…you be you!).
Repurposing your favorite dip!
Got a favorite dip or sauce you think might work in chicken salad? If my favorite dip doesn’t hit the spot for you, try yours! Nothing like a salad high in protein, veggies and flavor you can throw together easily. Share your idea in the comments below…I’m ready to experiment more!
Here are some other great salads…
