Are you looking for a way to shake up your midday meal routine? You know what I mean. We often get stuck in a rut of plain ham and cheese.
It is time to bring some excitement back to your plate. This Chicken Salad Sandwich is exactly what you need. It is bold, flavorful, and incredibly satisfying.
This is not your grandmother’s recipe with just mayo and celery. We are talking about a smoky, spicy, and creamy mixture that wakes up your taste buds.
The secret lies in the dressing. We use chipotle peppers in adobo sauce to create a depth of flavor that is hard to beat.
Plus, it is packed with good things like beans, corn, and avocado. It eats like a meal and keeps you full for hours.
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Why You’ll Love This Recipe
First off, the flavor is incredible. If you love a little heat, this Chipotle Chicken Salad profile will become your new favorite.
It balances the spicy kick of the pepper with the cooling creaminess of avocado. The result is a perfect harmony in every bite.
Another reason is the texture. Traditional recipes can sometimes be mushy or one note.
This version has crunch from the bell peppers and corn. It has a hearty bite from the chickpeas and chicken.
It is also incredibly versatile. While it makes the ultimate Chicken Salad Sandwich, you can enjoy it in many other ways.
You can scoop it up with tortilla chips for a snack. You can pile it onto greens for a lighter lunch.
It is also budget friendly. By adding beans and corn, you stretch the chicken further.
This means you can feed a whole family without breaking the bank. It is perfect for those busy weeknights when you need Chicken Salads For Dinner.
Finally, it comes together fast. If you have leftover chicken, the whole thing takes about 15 minutes.
Ingredients
To make this delicious recipe, you will need a few fresh items and some pantry staples. Here is what to grab.
For The Dressing
- ¼ cup mayonnaise
- ¼ cup olive oil
- Juice of 1 lime plus zest
- ½ teaspoon ground cumin
- 1 clove garlic
- 1 chipotle pepper in adobo sauce plus a little bit of the liquid
- Salt and pepper to taste
For The Salad Base
- 1 recipe for chipotle chicken (or about 1 ½ cups diced or shredded chicken)
- 15 ounce can of garbanzo beans or chickpeas (rinsed and drained)
- 15 ounce can of great northern beans (rinsed and drained)
- ⅔ cup corn kernels
- 3 ripe avocados (diced)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced)
Step-By-Step Instructions
Making this Chicken Salad Sandwich filling is very straightforward. Just chop, blend, and toss.
Step 1: Prepare the Chicken
Start by preparing your protein. You want to make the recipe for the chipotle chicken first.
Once it is cooked, chop it into 1 inch cubes. If you are in a rush, you can use plain shredded rotisserie chicken.
Set the chicken aside for a moment while you work on the other components.
Step 2: Blend the Dressing
Now it is time for the flavor bomb. Grab a tall container suitable for an immersion blender.
Add the mayonnaise, olive oil, lime juice, lime zest, ground cumin, and garlic clove.
Toss in the chipotle pepper along with a splash of the adobo sauce from the can.
Take your immersion blender and blend everything until it is completely smooth. It should be creamy and emulsified.
Step 3: Assemble the Base
Get a very large mixing bowl. You want plenty of room to toss everything without spilling.
Add the rinsed chickpeas and Great Northern beans. Make sure they are drained well.
Add the corn kernels, diced avocados, diced red bell pepper, and diced yellow bell pepper.
Finally, add your chopped chicken cubes to the bowl.
Gently toss these ingredients together just to distribute them evenly. Be careful not to mash the avocado yet.
Step 4: Dress and Serve
Pour that delicious chipotle dressing all over the salad mixture.
Use a large spoon or spatula to toss everything together. Ensure every bean and piece of chicken is coated.
You can serve this immediately at room temperature. It is also great served chilled if you prefer.
Pile it high on your favorite bread for the ultimate Chicken Salad Sandwich experience.
How To Store Leftovers
Storage can be a little tricky because of the avocado. We all know avocado loves to turn brown.
However, the lime juice in the dressing helps slow down this process significantly.
To store leftovers, place the salad in an airtight container. Press a piece of plastic wrap directly onto the surface of the salad.
This limits contact with air and keeps it greener for longer. Seal the lid tightly.
Keep it in the refrigerator. It will stay good for about 2 to 3 days.
If you notice a little browning on top after a day, just scrape that layer off.
The salad underneath should still be bright and delicious. Give it a gentle stir before serving again.
Do not freeze this recipe. The texture of the fresh peppers and avocado will be ruined by the freezer.
Tips
Here are a few tricks to make your Chicken Salad Sandwich even better.
First, choose the right bread. Since this filling is hearty and creamy, you need bread that can hold up.
A toasted ciabatta roll is a fantastic choice. Sourdough slices also work wonders.
If you want to cut carbs, skip the bread entirely. Use large lettuce leaves to make refreshing wraps.
Adjust the heat to your liking. Chipotle peppers can pack a punch depending on the brand.
Start with half a pepper if you are sensitive to spice. You can always add more later.
Rinse your beans thoroughly. This removes excess sodium and starch. It helps the salad stay fresh.
Feel free to mix up the beans. If you do not have Great Northern beans, cannellini beans are a great swap.
For extra crunch, you could add some diced red onion or celery. It is all about what you have on hand.
If you are looking for more Chicken Salad Ideas, try swapping the chipotle for pesto next time.
Conclusion
This recipe truly transforms the humble sandwich into something special. It is vibrant, filling, and packed with bold flavors.
The combination of creamy avocado, protein rich beans, and spicy dressing is a winner. It makes lunch something to look forward to.
Whether you eat it as a Chicken Salad Sandwich or straight from the bowl, you will love it.
It is perfect for meal prep or a quick dinner. Give it a try this week.
Your taste buds will thank you for the upgrade. Enjoy every spicy, creamy bite.
FAQ
Can I Make This Without A Blender?
Yes, you can. Finely mince the garlic and chipotle pepper. Whisk everything vigorously in a bowl. The texture might be less smooth, but it works.
Is This Recipe Gluten Free?
The salad filling itself is free from gluten. Just ensure you serve it on bread that contains no gluten or enjoy it as a bowl.
What If I Cannot Find Chipotle Peppers?
You can use smoked paprika and a dash of cayenne powder. It will not have the same depth, but it mimics the smoky heat.
Can I Use Canned Chicken?
Honestly, yes. For a super fast version, canned chicken works. Just drain it very well before adding it to the bowl.
Is This Good For Meal Prep?
Absolutely. It holds up well for a couple of days. Just remember the avocado may darken slightly over time.
Chipotle Chicken Salad Sandwich
This isn’t your average chicken salad. It’s a bold, flavorful, and incredibly satisfying sandwich with a smoky, spicy, and creamy chipotle dressing, packed with beans, corn, and avocado for a hearty, no-fuss meal.
Requirements
Ingredients
Instructions
- Prepare the chicken by cooking and chopping it into 1-inch cubes. If short on time, use shredded rotisserie chicken. Set aside.
- In a tall container suitable for an immersion blender, combine the mayonnaise, olive oil, lime juice, lime zest, ground cumin, garlic clove, and the chipotle pepper with a splash of adobo sauce. Blend until completely smooth and creamy.
- In a very large mixing bowl, combine the rinsed and drained chickpeas and Great Northern beans. Add the corn kernels, diced avocados, diced red bell pepper, diced yellow bell pepper, and the chopped chicken.
- Pour the chipotle dressing over the salad mixture. Use a large spoon or spatula to toss everything together until evenly coated. Serve immediately on your favorite bread or chilled.
Notes
Choose a hearty bread that can hold up to the creamy filling, like a toasted ciabatta roll or sourdough slices.
Adjust the heat by starting with half a chipotle pepper if you are sensitive to spice. You can always add more.
Rinse your canned beans thoroughly to remove excess sodium and starch, which helps the salad stay fresh longer.
Store leftovers in an airtight container with plastic wrap pressed directly on the surface of the salad to minimize browning from the avocado. It will keep for 2-3 days in the refrigerator.
Nutrition
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