This Spicy Chicken Salad is quick, delicious, and loaded with bold chipotle flavor—perfect for an easy lunch or your next cookout or potluck. Creamy, spicy, and loaded with protein, it’s a crowd-pleaser that comes together in just 10 minutes using shredded chicken breasts or thighs. You can make your own in the crock pot or keep it super simple with rotisserie or canned chicken.
This versatile salad is gluten free, dairy free, and great for sandwiches, bagels, toast, crackers, or a crisp bed of lettuce. Whether you’re meal prepping for the week or need a dish that travels well, this spicy chicken salad is flavorful, refreshing, and totally fuss-free.
For more Mexican style recipes, try my Gluten Free Enchiladas, this Mexican Street Corn Pasta or my Mexican Chicken Casserole with Rice and Beans. Here are some of my favorite Gluten Free Lunch ideas to try.
Why you’ll love this gluten free recipe
What’s not to love about a chicken salad that’s creamy, zesty, and packed with protein? This low-carb recipe includes tender shredded chicken—homemade in the crock pot, rotisserie-style, or even canned—with a creamy, spicy dressing that has the perfect savory kick. It’s rich in flavor but refreshingly light, with just the right amount of crunch.
Whether you’re eating keto or just craving something satisfying and simple, this spicy chicken salad is perfect. It’s ideal for meal prep and incredibly versatile.
Ingredients and substitutions
Shredded cooked chicken: Great for using up leftovers, rotisserie chicken, or crock pot shredded chicken. Both breasts and thighs work well. For a spicy grilled chicken salad, swap out the shredded chicken for diced grilled chicken instead.
Bell pepper: Choose any color, but red or yellow peppers give a vibrant pop.
Onion: Red onions are mild, while white or yellow onions are a bit bolder in your Spicy Chicken Salad recipe.
Black beans: A hearty, protein-packed addition that adds creaminess and texture. Make sure to rinse and drain them well.
Corn: Adds sweetness and color. Use fresh, frozen (thawed), or canned (drained), depending on what you have.
Mayonnaise: Creates the creamy base for the dressing. Use your favorite brand, and go for dairy free if you need to.
Adobo sauce: Found in cans of chipotle peppers—add more or less to suit your spice level.
Lime juice: Brightens up the salad and cuts through the richness of the mayo and adobo.
Salt and pepper: Good seasoning is key in this gluten free chicken salad.
Directions (step by step)
Combine the Spicy Chicken Salad ingredients: In a large bowl, mix together the shredded chicken, bell pepper, onion, black beans, and corn.
Make the dressing: In a separate small bowl, whisk the mayo, adobo sauce, and lime juice until the dressing is smooth and creamy.
Combine salad and dressing: Pour the chipotle mayo over the chicken mixture and stir until everything is well coated.
Season the salad: Add salt and pepper to taste.
Chill the gluten free chicken salad: For best flavor, let the salad chill in the fridge for 15–30 minutes (optional but worth it!).
Expert tips and tricks
Use what you have: Shredded rotisserie chicken is a great time-saver, but if you have time, making your own in the crock pot adds even more flavor. Canned chicken also works in a pinch—just drain it well.
Control the heat: Adjust the spice level by adding more or less adobo sauce, or mix in a finely chopped chipotle pepper.
Add crunch: For extra texture, toss in diced celery or chopped nuts like toasted almonds or pecans.
Brighten it up: A handful of chopped cilantro or green onions adds fresh, zesty flavor that pairs perfectly with the creamy chipotle dressing.
Keep it fresh: If you’re prepping ahead, store the dressing separately and mix just before serving to keep the Spicy Chicken Salad crisp and vibrant.
How to serve spicy chicken salad
Pack it with lettuce leaves, crackers, or toasted bread on the side for easy assembling when you’re ready to eat.
Other ways I love to serve this gluten free chicken salad:
- As a Spicy Chicken Salad sandwich or wrap – either a lettuce wrap or regular.
- Spicy chicken salad with greens – Adding the chicken salad over a bed of lettuce or arugula.
- Spicy ranch chicken salad -add in some creamy ranch dressing.
Storage and meal prepping
Store any leftover Spicy Chicken Salad in an airtight container in the refrigerator for up to 4 days. Keep it chilled until ready to serve, and give it a quick stir before using, as the dressing may settle slightly over time.
This chicken salad is perfect for meal prep! Make a batch at the start of the week and portion it into individual containers for grab-and-go lunches. For this spicy chicken salad meal prep, make sure to store each individual serving separately
Variations
Spicy Thai chicken salad: Try replacing the chipotle aioli with a peanut sauce, and adding shredded carrot!
Spicy Chicken Salad with avocado: I love a creamy avo addition in this recipe.
Dressing variations: Try this salad with a pesto mayo, sriracha mayo, lemon and herb mayo dressing instead. Make this Spicy Chicken Salad with lime dressing by squeezing a lime on top.
FAQs
Is this Chicken Salad dairy free?
Yes! Mayo is dairy free and there is no cheese
Can I meal prep this ahead of time?
Yes! You can make it up to 4 days ahead!
Looking for more gluten free recipes
Spicy Chicken Salad (Gluten Free)
Ingredients
- 3 cups shredded cooked chicken
- 1 bell pepper finely diced
- ½ onion finely diced
- 1 cup canned black beans rinsed and drained
- 1 cup corn fresh, frozen, or canned
- ½ cup mayonnaise
- 1 –2 tbsp adobo sauce from canned chipotles adjust to taste
- ½ lime juiced
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, bell pepper, onion, black beans, and corn.
- In a small bowl, whisk together mayo, adobo sauce, and lime juice until smooth.
- Pour the chipotle mayo over the chicken mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Chill for 15–30 minutes before serving (optional, but recommended for flavor).
- Serve as a sandwich, lettuce wrap, or on top of greens!
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