Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served in tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn or flour tortillas. I used store-bought rotisserie chicken which has become a staple in Mexican home cooking.
I’ve been trying to come up with a chicken salad recipe that I really like for a long time now. but it wasn’t until I shot a photograph for the Food Network Kitchens illustrating a recipe that showcased their basic steps for making chicken salad, that I figured it out. Their recipe called for something oniony, something crunchy (like celery, apple, radish, sweet pickle slices or a combo), mayo and salt and pepper. It was a really good basic guideline for me to start with This recipe is Paleo, low-carb and gluten free.
- 2 cups shredded rotisserie chicken
- ½ cup chopped celery
- ¼ cup chopped red or white onion
- 2 tablespoons capers
- ¼ cup white vinegar
- 2 tablespoons mayonaise
- ½ teaspoon thyme
- 1 or 2 chipotle peppers in adobo sauce chopped
- ¼ teaspoon Tyler Florence's sun dried chile rub optional
- Salt and pepper to taste
- Combine all of the ingredients in a large bowl. Refrigerate for at least an hour to let the flavors meld. Enjoy!
I served my chicken salad in lettuce leaf tacos. I used an “artesian” lettuce I found at the supermarket which appears to be a red tipped romaine:
I gave people slate slabs and let everyone build their own.