Make this easy chipotle-spiced chicken salad with leftover chicken from making roasted chicken, poached chicken, or Instant Pot shredded chicken. Serve the chicken salad over baby arugula with sliced avocado on the side, or use it to stuff large avocados for an easy and nutritious low-carb lunch!
Ingredients
2 cups
chopped
cooked chicken
1 small
red bell peppers
diced
1 large
jalapeño peppers
diced
3
green onions
chopped
¼ cups
chopped
cilantro
6 tablespoons
mayonnaise
½ teaspoons
smoked paprika
¼ teaspoons
chipotle chili powder
Herbamare
(to taste)