Chipotle Mayo Chicken Salad

This recipe popped into my head over the weekend, when I realized that I had an extra jar of mayonnaise in the fridge, and that I still hadn’t used the dried chiles in my cupboard.  Lucky for me, one of my professors had generously shared his chipotle mayo recipe, which I’ve only slightly adapted here.  I also had several bone-in chicken thighs, so I decided to roast them, mix them with the mayo, and enjoy a slightly spicy chicken salad.  The perfect loaf of homemade bread, which my partner had just taken out of the oven, completed the meal!  And I had the leftovers for lunch on Monday – a real treat in the middle of the workday.

Chipotle Mayonnaise

4 ancho chiles
2 ancho chiles
1 1/2 cups real mayonnaise
1/2 cup sour cream
3 Tbsp lemon juice
1 tsp cumin
pinch of salt
 

1. If using dried chiles (which are great to have on hand because, if stored properly, they will keep for up to a year!), soak them in room temperature water for about an hour (perhaps while the chicken is roasting).  Next, de-seed the chiles and roughly chop.

2. In a food processor, mix all ingredients until smooth.  This may require using a spoon to scrape down the sides of the bowl.

3. Spoon mayonnaise out into a jar and place in the fridge. It should be good for about two weeks.

This spicy, red mayo is good not only in chicken salad, but also in tuna salad, on bread, or in sandwiches.

 

Chicken Salad

~4 cups cooked chicken, shredded*
1/2 white onion, finely diced
1/2 red bell pepper, diced
1/2 cup chopped pecans (optional)
3/4 cups Chipotle Mayonnaise (recipe below)
 

1. Once the chicken has cooled and been shredded, mix in the Chipotle Mayo, to desired consistency (I used the full amount, but you might want a less creamy salad – it’s up to you).

2.  Sprinkle in the diced onion and bell pepper (and nuts, if using).  Stir thoroughly.

3. Cool in the refrigerator for at least half an hour.

 

*For this batch, I used all thighs, skin-on, bone-in, because that’s what I had on hand.  I roasted the chicken, pulled the meat off the bone, and then used the juices to render some schmaltz, which is currently in my fridge ready to be used to roast some potatoes!

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One thought on “Chipotle Mayo Chicken Salad

  1. Pingback: This Week’s Eats: 05/10/13 | STELLA COOKS

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