Add some kick to your chicken salad with roasted red peppers, chipotle chili peppers and cilantro. 

Recipe by MyRecipes April 2011

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Ryan Benyi; Styling: Andrea Steinberg

Recipe Summary

prep:
20 mins
bake:
20 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; fat 9g; saturated fat 2g; protein 27g; carbohydrates 6g; fiber 2g; cholesterol 74mg; sodium 354mg.
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