Chipotle Chicken Salad Sandwich Recipe

This creamy, spicy Chipotle Chicken Salad Sandwich is made with tender shredded chicken, smoky chipotle peppers, and crunchy celery, and is ready in just 15 minutes. The rich adobo dressing coats every bite, delivering a perfect balance of heat and cool creaminess. I love making this for a quick lunch that feels like a gourmet cafe meal.

Better Than Takeaway

I used to buy expensive deli containers of spicy chicken salad until I realized how easy the dressing is to nail at home. The secret is using both the actual peppers and the adobo sauce from the can for depth of flavor.

My first attempt was way too spicy because I didn’t seed the peppers, so definitely remove those seeds if you want flavor without the intense fire. Now I make a big batch on Sundays for stress-free lunches all week.

Chipotle Chicken Salad Sandwich Ingredients

• 3 cups cooked chicken, shredded or diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 chipotle peppers in adobo sauce, minced (plus 1 tsp sauce)
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 croissants or burger buns, for serving
• 4 leaves green lettuce
• 1 large tomato, sliced

How To Make Chipotle Chicken Salad Sandwich

1. Prep the chicken: Place your cooked chicken in a large mixing bowl, ensuring it is shredded or chopped into uniform bite-sized pieces for the best texture.
2. Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, salt, and pepper until smooth and combined.
3. Combine the salad: Pour the creamy dressing over the chicken, then add the diced celery, red onion, and fresh cilantro to the bowl.
4. Toss and serve: Stir everything gently until the chicken is evenly coated in the sauce, then pile the salad onto croissants with lettuce and tomato slices.

Recipe Tips

• Control the heat: Scrape the seeds out of the chipotle peppers before chopping them if you prefer a milder smokiness without the sharp burn.
• Use rotisserie chicken: Store-bought rotisserie chicken saves massive amounts of time and adds a tender, savory texture compared to plain boiled breast.
• Let it rest: If you have time, let the salad sit in the fridge for 30 minutes so the flavors can meld together before serving.

What To Serve With This Sandwich

Serve this chicken salad on toasted croissants or sourdough bread for a satisfying crunch that contrasts with the creamy filling. It also pairs perfectly with a side of sweet potato fries or a crisp cucumber salad to cool down the spice.

How To Store

Store the chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving leftovers, as the dressing might settle slightly at the bottom of the container.

FAQs

Can I use canned chicken? Yes, canned chicken works well for a pantry-friendly version, but make sure to drain and rinse it thoroughly to remove excess sodium.

Is this recipe gluten-free? The chicken salad mixture itself is gluten-free, so just serve it on gluten-free bread or over a bed of greens to keep it safe.

What can I substitute for mayonnaise? You can use plain Greek yogurt or mashed avocado for a lighter, tangier base that still holds the salad together nicely.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 25g
• Protein: 28g

Chipotle Chicken Salad Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Creamy, smoky Chipotle Chicken Salad Sandwich featuring tender chicken, crunchy celery, and spicy adobo dressing, ready in just 15 minutes for an easy lunch. This protein-packed meal delivers bold flavors and comes together quickly for a satisfying weekday bite.

Ingredients

• 3 cups cooked chicken, shredded or diced

• 1/2 cup mayonnaise

• 1/4 cup sour cream or Greek yogurt

• 2 chipotle peppers in adobo sauce, minced (plus 1 tsp sauce)

• 2 stalks celery, finely diced

• 1/4 cup red onion, finely diced

• 2 tbsp fresh cilantro, chopped

• 1 tbsp lime juice

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4 croissants or burger buns, for serving

• 4 leaves green lettuce

• 1 large tomato, sliced

Directions

• Prep the chicken: Place your cooked chicken in a large mixing bowl, ensuring it is shredded or chopped into uniform bite-sized pieces for the best texture.
• Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, salt, and pepper until smooth and combined.
• Combine the salad: Pour the creamy dressing over the chicken, then add the diced celery, red onion, and fresh cilantro to the bowl.
• Toss and serve: Stir everything gently until the chicken is evenly coated in the sauce, then pile the salad onto croissants with lettuce and tomato slices.