Chipotle Lime Chicken Salad


This chipotle lime chicken salad is delicious! The best part? It’s completely dairy and mayo free! Chipotle is one of my favorite flavors and I’ve been using it a lot lately. I have made a few different versions of this and this one is my favorite! It makes the perfect lunch or snack and keeps in the fridge for about a week. Make it on Sunday and you’ve got lunch for the week! 


You could certainly use a rotisserie chicken for this chicken salad. I used boneless skinless chicken breasts because it’s what I prefer. You could also use Primal Kitchen’s chipotle lime mayo if you have a nut allergy. I found Bitchin Sauce at Natural Grocers and it’s made out of almonds and it’s SO GOOD! You can find chipotles in adobo in the Mexican food area of your grocery store. They are super spicy so be careful! You can usually find jicama chopped into strips in the produce section of your grocery store. 


Now on to the recipe…


Roast your chicken with a small spritz of olive oil or ghee spray and seasoned with sea salt and pepper at 400 degrees F for 20 minutes. Flip and cook another 5-15 minutes, depending on the size of your chicken breasts. Let your chicken cool and shred it. Fish the chipotles out of the adobo and dice them. Don’t throw away the adobo sauce they were in! We’ll use it later.


Add green onions, Bitchin Sauce, diced chipotles, adobo sauce, lime juice, diced jicama, sea salt, and stir. 

That’s it! You’re done! Easiest chicken salad ever? YEP! To serve, garnish with avocado and cilantro. You can put it in a lettuce wrap, (gluten free) bun, Siete foods tortilla, or my favorite, a Thrive Market coconut wrap!


Chipotle Lime Chicken Salad

prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 1 lb boneless skinless chicken breasts
  • 1/2 c green onions, chopped
  • juice of 1 lime
  • 1/3 c diced jicama
  • 1/4 c chipotle Bitchin Sauce or Primal Kitchen Chipotle Lime Mayo
  • 2 chipotles diced, or more depending on spice preference
  • 1 T adobo sauce
  • 1/4 t sea salt


  1. Season chicken with salt and pepper and roast at 400F for 20 minutes. Flip and roast another 5-15 minutes depending on the size of the chicken. Let cool and shred.
  2. Fish 2 chipotles out of adobo and dice. Chop jicama, green onions, and juice your lime.
  3. Add all ingredients to a mixing bowl with chicken. Garnish with cilantro and avocado. Serve in a tortilla or lettuce wrap. Keeps in the fridge in an airtight container for one week 
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