Chipotle Chicken Salad


Prep Time

20 minutes

Prep Notes

Use chicken thighs for tastier salad meat. 25 min is 1lb of 4 thighs at 375.

Cooking Time

25 minutes

Yields

10 people

Ingredients

1⁄2 stalk celery, rough chop
1⁄4 small onion, rough chopped
1 tablespoon cilantro
1⁄2red bell peppers or 1⁄2 orange bell pepper
1 -2 clove garlic
8 ounces cooked chicken, rough chopped
2 -3 teaspoons chipotle chili sauce (Don Enrique)
1⁄3-1⁄2 cup mayonnaise
salt and pepper

If you want to stuff tomatoes include the following:
1 large tomato, seeded and core removed,drained upside down on a paper towel
12 cherry tomatoes, seeded and core removed,drained upside down on a paper towel.

Directions

  • Place all but the tomatoes in a food processor and pulse about 6 times or more for the desired consistency.
  • Fill the tomatoes and place on a serving plater.
  • Serve with crackers or veggie sticks.

  • Notes

    If left chunkier, it makes a great main for lunch on salads, breads, or stand alone.