Laparoscopic Associates of San Francisco

Recipe Redo: Chipotle Chicken Salad

March 26th, 2013 Posted in Bariatric surgery, Diabetes, Eating healthy, Post WLS tips, Protein and calories, Recipes, Uncategorized


-1 rotisserie

-1 red or yellow
bell pepper, diced into small pieces

-1/2 large red
onion diced

-1 green onion,
thinly sliced on a bias

-1/4 cup chopped

-1/2 cup Greek
yogurt, non-fat

-1/4 cup canned
chipotles in adobo sauce, pureed or finely chopped

-1 Tbsp. lime

-1/2 tsp. sea salt

-pinch ground


1. Pull chicken meat into shreds with your fingers, discarding skin, and bones. You
should have about 4 cups of chicken (16 servings). Combine chicken, bell
pepper, red onion, green onion, and cilantro in a large bowl.

2. Stir Greek yogurt, chipotles, lime juice, salt and pepper together in small bowl.
Combine with chicken and vegetables. Taste and adjust seasoning, adding
additional chopped chipotles if desired. Chill until ready to serving.

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