Chipotle Chicken Salad

Chipotle Chicken Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 c. chopped organic green onions
  • ½ tsp. Celtic sea salt
  • ½ large large organic red onion, diced
  • ½ c. organic mayonnaise
  • ¼ c. canned organic chipotles in adobo sauce, chopped
  • 3 -8oz. breasts organic, pasture-raised chicken
  • 1 whole, large organic yellow bell pepper, chopped
  • 1 tsp. fresh ground black pepper
  • ¼ c. fresh organic cilantro, chopped
  • 1 Tbsp. fresh organic lime juice
Instructions
  1. First, poach chicken. Place chicken breasts in a single layer in the bottom of a safe, heavy-bottomed pot. Cover chicken with water. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
  2. While the chicken cooks, combine bell pepper, red onion, green onion and cilantro in a large bowl.
  3. Mix the mayonnaise, chipotles, lime juice, salt and pepper together in a small bowl.
  4. Shred the chicken meat, combine with vegetables and chipotle dressing. Mix well.
  5. Chill until ready to serve.
 

Nutrient Information Per Batch

1391.65 kcal Calories, 270.01 mg Calcium, 56.39 g Carbohydrate, 410.64 mg Cholesterol, 48.17 g Total Fat, 10.65 g Fiber, 8.06 mg Iron, 334.86 mg Magnesium 3248.82 mg Potassium, 177.62 g Protein,130.66 mcg Selenium, 2587.95 mg Sodium, 19.16 g Sugars, 7.27 mg Zinc, 6.13g Saturated fat, 0.36 trans Fat, 8.75 g Monounsaturated fats, 22.03 g Polyunsaturated fats, 1136.4 IU Vitamin A, 4.8 mg Vitamin B6, 0 mcg Vitamin B12, 398.1 mg Vitamin C, 0 IU Vitamin D, 4.21 Vitamin E, 86.81 mcg Vitamin K, 170.16 mcg Folate,0.8 mg Vitamin B1(Thiamin),81.92 mg Vitamin B3(Niacin),0.92 mg Vitamin B2(Riboflavin), 0.12 mcg Lycopene, 288.12 mcg Lutein and Zeaxanthin, 2.54 g ALA, 0 g EPA, 0.14 gDHA,1619.76 mg Phosphorous, 1.45 mg Manganese, 11.85 mcg Alpha carotene, 576.87 mcg Beta carotene, 27.88 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Gluten
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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