I love making a dairy-free chipotle ranch dressing– so I figured why not spice up a chicken salad with the same delicious flavors? This recipe is SO easy… and a lifesaver to have on hand in the fridge when you’re hungry for a snack or want to throw together a quick lunch.
(one of my favorite ways to eat this chicken salad- on some pieces of purple cabbage, topped with fresh herbs, sliced radish, and everything bagel seasoning)
**note: to make life easier, I like to get a rotisserie chicken at the grocery store to make this…but feel free to make a chicken yourself and use that
1 organic rotisserie chicken
1 yellow onion, diced (could use red onion if you want)
4 stalks of celery, diced
1/3 cup mayo (my favorites are avocado oil fabanaise by Sir Kensingtons or Avocado oil mayo from primal kitchen + chosen foods—quality matters when it comes to mayo!)
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon chipotle powder (mine is from Simply Organic, I get it at Whole Foods)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried dill
Pull all of the chicken off the bone and either shred it yourself or you could chop it up into bite sized pieces–your choice! Add the chicken and the remainder of the ingredients to a bowl and mix until fully combined. Store in an airtight container in the fridge for up to 5 days.