Easy Recipe
Prep Time
10 minutes

Make this easy chipotle-spiced chicken salad with leftover chicken from making roasted chicken, poached chicken, or Instant Pot shredded chicken. Serve the chicken salad over baby arugula with sliced avocado on the side, or use it to stuff large avocados for an easy and nutritious low-carb lunch!

2 cups chopped cooked chicken
1 small red bell peppers diced
1 large jalapeño peppers diced
3 green onions chopped
¼ cups chopped cilantro
6 tablespoons mayonnaise
½ teaspoons smoked paprika
¼ teaspoons chipotle chili powder
Herbamare (to taste)