Sonoran Style Mexican Spicy Chicken Salad

This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.

Sonoran style chicken salad served in lettuce wrap tacos
Sonoran Style Chipotle Chicken Salad
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!
Course Main Course
Cuisine Mexican, Sonoran, Sonoran Style, Sonoran Style Mexican, Tucson Sonoran Style Mexican
Keyword chicken salad lettuce cups recipe, chicken salad recipe, Chipotle Chicken Salad recipe, Jackie Alpers, keto recipe, lettuce cups recipe, sonoran recipe, sonoran style chicken salad recipe, spicy chicken salad recipe, Taste of Tucson recipe, Tucson Sonora recipe
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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.


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