Chipotle Chicken Salad

Whipped up some chicken salad with the chicken tenders, celery, and lettuce we had. The result ended up being blog-worthy. It had a nice bit of kick to it from the chipotle chile pepper and lots of flavor from the other spices making this salad a keeper. And it was so easy and quick to put together. I had to blog it to remember what all I threw together. 

Chipotle Chicken Salad

6 chicken tender

1 bay leaf

6 sprig thyme

1 sprig rosemary

1 clove garlic, smashed and halved

1 tsp Kosher salt

Grinds of Grains of paradise or black pepper

Put all contents in a medium saucepan. Cover with water. Bring to a boil over medium-high heat. Transfer cooked chicken to a cutting board and let it cool. 

To prepare the rest of the chicken salad, mix together in a medium bowl:

2 celery stalks, chopped

1 tbsp parsley, chopped

4 tsp capers, chopped, plus 1 tsp brine

1 tsp lemon juice

1 1/2 tsp Worcestershire sauce

1 tsp Dijon mustard

2 lg spoonful mayo

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp chipotle chile pepper

Pinch of salt and pepper

Dice the cooked chicken and toss with the contents of the bowl. Serve over mixed greens and with some mozzarella.