Southwest Chicken Salad Sandwich with Chipotle Lime Mayo
Southwest chicken salad is a twist on a classic chicken salad sandwich. It's a great way to use up leftover chicken. The chipotle lime mayo gives it a great kick. Top your sandwich with tortilla chips for an unexpected crunch!
1lbcooked, shredded chickenleftover rotisserie chicken is great here!
½cupcorn kernelsfreshly cut off the cob is best
½cupcooked black beansdrained if canned
1scallionthinly sliced
½cupcilantro loosely packed and roughly chopped
1chipotle pepper in adobofinely chopped plus extra adobo sauce, to taste
2tbspfresh lime juicefrom ~1/2 lime
1tspkosher salt
½cup mayonnaise
6sandwich rollssee note
tortilla chips and sliced avocadooptional sandwich toppers
Instructions
In a large bowl, add the chicken, corn, black beans, scallion, and cilantro. Toss to mix together well.
In a medium bowl, whisk together the chipotle pepper, lime juice, salt, and mayonnaise. Give your dressing a taste and add a bit of adobe sauce from the can of chipotle peppers if you'd like more spice.
Pour the dressing into the bowl with the chicken and stir with a large spoon or spatula to coat the chicken well.
Pile on to your choice of bread. Top with sliced avocado and tortilla chips, if desired.
Notes
Use any bread you like here, but a large sized, seeded hamburger bun works great. Or, my sourdough sandwich rolls work really nicely here (and are quick to bake!)