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Chipotle Chicken Salad
Chef Maribel's chicken salad is inspired from Mexico's use of cooked and then chilled chicken, fish, or beef mixed with cold vegetables known as salpicon. The chicken is braised with a chipotle adobo with aromatics like garlic and onions to create a flavorful and juicy result. Once shredded the chicken is mixed with lime juice to be mixed with fresh vegetables such as romaine lettuce, green cabbage, carrots, radishes, pickled red onions, and charred corn on the cob. This mix of cold ingredients is recommended to be mixed with Chef Maribel's favorite dressing. ¡Buen provecho!
Nutritional facts
Protein
49g
Carbs
33g
Calories
700
Fat
41g
Ingredients
Reviews
4.3
Based on 95 reviews
Taste was amazing. Didn’t care too much for the pulled chicken or pork (whatever it was). Would’ve been better with grilled chicken
Rebekah Davis · 11/21/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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