Southwestern Chipotle Chicken Salad

What up Friends!

Hope everyone is having a great week! Phew, your girl has been BUSSSSSYY!!! In this time, I’m so thankful for a great job, but it’s been nonstop lately.

Now the reason for this blog post…let’s talk about this Chipotle Chicken Salad. We’re just getting started here on Life With Vicky D, but one thing you need to know is that Aldi is one of my fave grocery stores. Truth moment - I didn’t always shop at Aldi. To be honest, it seemed a little too cheap to me. Goes to show that you should never judge a book by its cover. After a few strolls around the store, I immediately came to love Aldi for its affordable offerings.

However, one of the most stressful things about this store is that their inventory varies. You discover a product one week, fall in love, only to go back the next week and discover that it’s gone…and your heart is broken. It’s like Ross or TJ Maxx….You’ll never see it again. *insert crying fact emoji*

That is exactly what happened with this Chipotle Chicken Salad. I picked it up on a whim at the store in the deli section (because I went grocery shopping hungry) and absolutely LOVED it. I ate the entire container in like a week (judge yo mama) went back to get some more and was like NOOOOOOOOOO!

So what did I do - tried to recreate it myself, but with a Primal Kitchen Whole30 Certified / Paleo mayonnaise to make it a smidge cleaner and loaded it with veggies and Southwestern flavors! The result - a smoky, spicy, fresh dip that would be perfect as the base on a sandwich, on a bed of lettuce or heck, eat it as a dip with gluten-free crackers, chips or veggies to keep it super clean. Prep it on Sunday and you have a light lunch or a snack ready to go all week.

Let’s jump into the recipe. It is literally chop, dump, mix….

Southwestern Chipotle Chicken Salad

INGREDIENTS

• 3 boneless, skinless Chicken Thighs - roasted and diced

• 1/2 cup diced red + orange bell pepper

• 1/4 cup diced red onion

• 1 stalk diced celery

• Optional: Green onion + cilantro topping

SAUCE

• 1/2 cup Primal Kitchen mayonniase

• 2 chipotle in adobos + 1 tsp adoba sauce

• 1 tsp garlic powder

• 1 tsp red wine vinegar

• 1 tsp lime juice

• Salt + pepper

INSTRUCTIONS

• Mix up your sauce first to make sure it’s the right consistency and seasoned well with salt + pepper.

• In a bowl, add your veggies and pour the sauce on top.

• Eat, enjoy!

I’ve been looking for the Aldi version of this dip for weeks now, but for now, this will work PERFECTLY!

Note: Want to make it Whole30 or Paleo - take out the corn and black beans. Do you boo! ;)

Vicky D