Chipotle Chicken Salad

subheading: FOR THE DRESSING:

¼ cup mayo, plus more if needed

¼ cup plain nonfat greek yogurt, or use more mayo

2 tablespoons freshly squeezed lime juice, about 2 tablespoons

1 to 3 chipotle peppers (in adobo)

1 tablespoon Adobo Sauce, see notes

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

¼ teaspoon chipotle powder

subheading: FOR THE SALAD:

3 cups shredded cooked chicken, leftover or rotisserie

1 can black beans, rinsed and drained

¼ cup red bell pepper, finely diced

¼ cup orange bell pepper, finely diced

¼ cup romaine ribs (white/light green parts of leaf), thinly sliced, or use finely chopped celery

¼ cup red onion, finely diced

2 green onions, sliced

¼ cup roughly chopped fresh cilantro, or more to taste

freshly ground black pepper, to taste

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