Killer Chicken Salad Recipe
Chopped chicken breast blended with chipotle chiles, capers, pecans, mayo, and a hint of mustard. Served on artisan mixed greens, avocado slices, and house-made totopos.
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Ingredients
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Chicken Salad
Salad Assembly
House-made Totopos (Corn Chips)
Method
Chicken Salad
Cook the chicken
Pat chicken breasts dry and season both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add chicken and cook 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F / 74°C. Remove to a plate and let rest 8 minutes.
Chop the chicken
Once slightly cooled, chop the chicken into approximately 1/4-inch pieces or pulse a few times in a food processor for a finer chopped texture. Transfer to a mixing bowl.
Make the dressing and combine
To the bowl with chicken, add 3/4 cup mayonnaise, 1 tablespoon mustard, 1.5 tablespoons finely chopped chipotle chiles in adobo (start with 1 tablespoon if you prefer milder), 2 teaspoons chopped capers, 1 tablespoon fresh lime juice, 1/4 cup very finely minced red onion, 2 tablespoons chopped cilantro, 1/2 cup toasted chopped pecans, remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Fold gently until evenly coated. Taste and adjust seasoning or chipotle to preference. Chill for at least 20 minutes to let flavors meld (optional but recommended).
House-made Totopos (Corn Chips)
Prepare tortillas
Preheat oven to 375°F (190°C). Stack the 6 corn tortillas and cut each into 6 wedges to make 36 totopos.
Season and bake
Toss tortilla wedges in a bowl with 2 tablespoons neutral oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cumin if using. Spread in a single layer on a baking sheet. Bake 10-14 minutes, flipping once halfway, until crisp and golden at the edges. Cool on a rack; they will crisp further.
Assembly
Divide 6 cups artisan mixed greens among 4 plates or bowls (serves 4).
Spoon an even portion of the chilled Killer Chicken Salad over the greens (about 3/4 cup salad per serving).
Serve with a handful of house-made totopos on the side and lime wedges for squeezing. Taste and adjust with extra salt, pepper, or a drizzle of olive oil if desired.