Chipotle Chicken Salad

By Simply Scratch

Ingredients

1/4 cup mayo (plus more if needed)
1/4 cup plain nonfat greek yogurt (or use more mayo)
2 tablespoons freshly squeezed lime juice (about 2 tablespoons)
1 to 3 chipotle peppers (in adobo)
1 tablespoon Adobo Sauce (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle powder
3 cups shredded cooked chicken (leftover or rotisserie)
1 can black beans (rinsed and drained)
1/4 cup red bell pepper (finely diced)
1/4 cup orange bell pepper (finely diced )
1/4 cup romaine ribs (white/light green parts of leaf) (thinly sliced, or use finely chopped celery)
1/4 cup red onion (finely diced)
2 green onions (sliced)
1/4 cup roughly chopped fresh cilantro (or more to taste)
freshly ground black pepper (to taste)

Prep Time30mins
Servings6

Instructions

MAKE THE DRESSING:

In a blender, measure and add mayonnaise, plain nonfat greek yogurt, the juice of 1 lime, chipotle peppers (in adobo) plus the adobo sauce. Then measure and add in kosher salt, smoked paprika, chipotle powder and garlic powder.

Blend until smooth.