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4 from 2 votes
Chipotle Pulled Chicken Salad
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 4 servings
Calories per serving: 321 kcal
  • 1 lb raw chicken breast
  • 7 oz can chipotles in adobo sauce
  • 2-3 heads romaine hearts, chopped (yields about 8 cups)
  • 1 cup black beans drained and rinsed
  • 1 cup corn
  • 2/3 cup cherry tomatoes halved (16 tomatoes)
  • 1/2 cup roasted tomatillo salsa (I used HEB brand)
  • 1/2 cup tortilla strips
  1. Add chicken and chipotles in adobo to a slow cooker.  Ensure chicken is coated in sauce all around.  Slow cook on low for 7 1/2 to 8 hours until chicken shreds easily with a fork.  Once shredded, return to slow cooker and toss with sauce.  Set aside.

  2. Divide all ingredients into four servings.  Top with tomatillo salsa and tortilla strips immediately before serving.

Nutrition Facts
Chipotle Pulled Chicken Salad
Amount Per Serving
Calories 321 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 66mg22%
Sodium 625mg27%
Potassium 936mg27%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 7g8%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.