Chipotle Chicken Salad Sandwich Recipe

This creamy, smoky Chipotle Chicken Salad Sandwich Recipe is made with tender rotisserie chicken, crisp celery, and a spicy adobo dressing, ready in just 15 minutes. The hero moment comes when you whisk the deep red adobo sauce into the mayonnaise, turning the dressing a beautiful sunset orange that promises the perfect kick. I love making this for weekday lunches because it feels like a fancy deli meal but costs a fraction of the price.

Better Than Takeaway

I used to buy a version of this sandwich from a popular bakery chain, but I was always disappointed by the lack of actual heat. The problem with mass-produced chipotle chicken salad is that they tone down the spices to appeal to everyone, leaving you with a vaguely orange mayonnaise that lacks that signature smoky punch. By making it at home, you control exactly how many chipotle peppers go in, ensuring every bite has that deep, roasted chili flavor.

Another mistake I learned to avoid is using dry, poached chicken breast. I switched to using a store-bought rotisserie chicken or leftover roasted thighs, which adds so much more moisture and flavor to the salad. The dark meat holds up beautifully against the bold dressing, preventing the sandwich from tasting dry even after sitting in the fridge for a day.

Jump to Recipe

Chipotle Chicken Salad Sandwich Recipe Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works best)
• 1/2 cup mayonnaise
• 2 tbsp sour cream or plain Greek yogurt
• 2 chipotle peppers in adobo sauce, finely minced
• 1 tbsp adobo sauce (from the can)
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• For Serving:
• 4-6 croissants, sourdough slices, or lettuce wraps
• 1 avocado, sliced (optional)
• Tomato slices (optional)

How To Make Chipotle Chicken Salad Sandwich Recipe

1. Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and smoked paprika until smooth and uniform in color.
2. Prepare the Mix-ins: Add the shredded chicken, diced celery, red onion, and chopped cilantro to the bowl with the dressing.
3. Combine: Gently fold the ingredients together until the chicken is thoroughly coated in the creamy sauce. Taste and season with salt and pepper as needed.
4. Assemble the Sandwiches: Slice your croissants or toast your bread. Layer on optional avocado or tomato, then pile a generous amount of the chipotle chicken salad on top. Serve immediately.

Recipe Tips

• Control the Heat: Chipotle peppers can vary in spice. If you want the smoky flavor with less heat, scrape out the seeds from the peppers before mincing them.
• Let it Mel: While you can eat this immediately, letting the salad sit in the refrigerator for 30 minutes allows the flavors to marry and the dried spices to hydrate, making it taste even better.
• Bread Matters: Since the filling is creamy and rich, use a bread with some structure like toasted sourdough or a flaky croissant. Soft white bread may get soggy too quickly.

What To Serve With Chipotle Chicken Salad Sandwich

This sandwich pairs perfectly with a side of salty kettle chips or a light cucumber salad to cut through the richness. For a heartier meal, serve it alongside a cup of roasted tomato soup or black bean soup, which complements the smoky Mexican-inspired flavors beautifully.

How To Store

Store the chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving, as the dressing may settle. This recipe does not freeze well due to the mayonnaise and celery, which will become watery upon thawing.

FAQs

• Can I make this dairy-free? Yes, you can substitute the sour cream with a dairy-free yogurt or just use extra mayonnaise. Ensure your mayonnaise is compliant with your dietary needs.
• What if it’s too spicy? If you accidentally made it too hot, add a tablespoon of honey or more plain mayo/yogurt to dilute the heat. The sweetness of honey balances the chili kick well.
• Can I use canned chicken? You can use well-drained canned chicken in a pinch, but the texture will be much softer. Rotisserie or grilled chicken is highly recommended for the best bite.

Nutrition

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 26g