Add some kick to your chicken salad with roasted red peppers, chipotle chili peppers and cilantro.
1 1/2 pounds boneless, skinless chicken breast halves
1 red onion, cut into wedges
1 tablespoon olive oil
Salt and pepper
1 cup chopped jarred roasted red peppers
3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon minced seeded chipotle chiles in adobo, plus 2 tsp. adobo sauce
1 tablespoon lime juice
1/3 cup finely chopped fresh cilantro
How to Make It
Preheat oven to 350ºF. Place chicken on a rimmed, foil-lined baking sheet and surround with red onion wedges. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake 20 minutes, until onions are softened and chicken is cooked through (cut to test). Let cool 10 minutes on baking sheet, then transfer chicken to cutting board and cut into half-inch cubes. Coarsely chop onion. Transfer chicken and onion to a large bowl and let cool to room temperature. Stir in roasted peppers.
In a small bowl, combine sour cream, mayonnaise, chipotles, adobo sauce and lime juice; stir to combine. Pour dressing over chicken mixture and toss to coat evenly. Sprinkle salad with cilantro and serve.