Chipotle Chicken Salad Pockets

• 1 whole Rotisserie Chicken, Chilled
• 1 stalk Celery, Diced Small
• 1 cup Finely Diced Red Onion
• 1 cup Roughly Chopped Fresh Cilantro
• 2 Chipotle Peppers In Adobo, Finely Minced
• 2 teaspoons Adobo Sauce
• 1/2 cups Mayo (more If Needed)
• 1 Tablespoon Freshly Squeezed Lime Juice
• 1/2 teaspoons Garlic Powder
• Kosher Salt And Black Pepper To Taste
• 4 Whole Wheat Pita Pockets
• Lettuce, To Serve

1. After chicken has cooled, remove both light and dark meat and shred into a large bowl. To the chicken, add finely diced celery, red onion, and chopped cilantro.
2. In a small bowl, combine minced chipotles, adobo sauce, mayo, lime juice, garlic powder, kosher salt and black pepper. Stir to combine and taste to check for seasoning.
3. Pour chipotle-lime-mayo over shredded chicken, celery, and onion and toss to coat evenly. Serve inside pita pockets with lettuce.
4. Note: Serve immediately or cover and refrigerate until ready to serve.

rotisserie chicken, celery, red onion, fresh cilantro, peppers, adobo sauce, if, freshly squeezed lime juice, garlic, kosher salt

Taken from tastykitchen.com/recipes/salads/chipotle-chicken-salad-pockets/ (may not work)