Shredded Chicken Chipotle-Style Salad

Ingredients

For the salad

• 1–1½ cups shredded boiled chicken
• 1 small onion, finely chopped
• 1 cucumber, chopped
• ¼ cup corn
• ¼ cup bell peppers, chopped
• Chopped coriander leaves

For the chipotle-style dressing

• 4 tbsp curd
• ½ tbsp Greek yogurt
• 1–2 tbsp mayonnaise
• 1 tsp olive oil
• 1–2 tbsp milk cream
• Salt, as needed
• ¼ tsp red chilli powder
• ¼ tsp cumin powder
• ¼ tsp paprika powder
• A squeeze of lemon juice
• Chopped coriander leaves

Method

1. Prepare the chicken and vegetables. In a bowl, add shredded chicken, chopped onion, cucumber, corn, bell peppers, and coriander leaves. Mix everything gently.

2. Make the dressing. In a separate bowl, add curd, Greek yogurt, mayonnaise, olive oil, milk cream, salt, red chilli powder, cumin powder, paprika powder, lemon juice, and chopped coriander leaves.

3. Mix until creamy. Whisk the dressing well until it becomes smooth and creamy. Taste and adjust salt, lemon, or chilli as needed.

4. Store separately. Store the chicken-veggie mixture and dressing in two separate containers if you are not eating immediately.

5. Assemble before eating. Just before serving, add the dressing to the chicken mixture and mix well until everything is coated.

6. Serve. Serve chilled or at room temperature. It can be eaten as a salad, sandwich filling, wrap filling, or with toasted bread.

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Tips: Keeping the dressing separate helps prevent the cucumber and onion from releasing too much water. The paprika, cumin, chilli, and creamy yogurt-mayo base give it a smoky chipotle-style flavour. Add more mayo or cream if you want it richer, and more curd or Greek yogurt if you want it lighter. This also works really well as a meal-prep filling for wraps or sandwiches.