Chipotle chicken salad

Chipotle Chicken Salad

  • Author: Tina Turbin


This chipotle chicken salad recipe is my delicious, paleo alternative to a chicken salad served on white bread and wrapped in plastic wrap at 7-11. You can discover other ways to serve this with my low glycemic wrap recipe and even my paleo breads. The possibilities are endless and healthy.



  • 1 whole cooked boneless chicken breast, sliced into thin strips (two halves)
  • 3 roasted, moist sundried tomatoes, sliced (plain or soaked in olive oil/jarred)
  • ¼ cup chopped cilantro
  • ¼ small red onion, thinly sliced and then chopped
  • 3 tablespoons red wine vinegar
  • 9 tablespoons olive oil
  • 1 ¼ teaspoon dried chipotle chili powder
  • 1/8 teaspoon salt
  • Salt and pepper to taste
  • 3 tablespoons raw pine nuts
  • 3 tablespoons paleo friendly mayonnaise


  1. Place all ingredients in a medium size bowl, except for the vinegar, olive oil, chipotle chili powder and salt.
  2. Toss well.
  3. In another small bowl whisk the vinegar, olive oil and chili powder together to make an emulsion.
  4. Add salt and stir to combine.
  5. Add additional salt if desired at this stage. It is a preference point.
  6. Add mayonnaise at this stage if you prefer a slightly milder and creamier dressing.
  7. Pour dressing over the chicken mixture and stir until well incorporated. If possible, let the salad sit and marinate in the refrigerator for 2 hours or longer, however this isn’t necessary.
  8. Add pine nuts before serving or before adding to your sandwich or wrap.
  9. Enjoy!

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