Ingredients:
2 1/2 cups cubed cooked chicken breast
1/2 cup mayonnaise
3 chipotle peppers in adobo
1 1/2 tablespoons dry ranch dressing mix
1/3 cup chopped parsley
1 small shallot, minced
1 stalk celery, diced

Directions:
Pulse the mayonnaise, chipotle peppers and ranch mix in a food processor until smooth. Pour over the chicken. Stir in the remaining ingredients. Mix until well combined. Refrigerate at least 1 hour prior to serving.

My thoughts:

I’m still trying to eke out all that I can from the remaining days of summer. Despite school starting up again (this would make a great packed lunch now that I think of it), we still have a few weeks left before it is officially fall. Chicken salad can be enjoyed any time, of course, but its picnic-y nature lends itself well to summer and warm days spent eating outside. The chipotle gives it a bit of a smoky kick that is tempered by the ranch, creamy mayo (I splashed out and used fancy Sir Kensington’s classic mayonnaise but any good mayo would do)and fresh celery and parsley. A fun twist on the typical chicken salad.