Start by shredding your rotisserie chicken or baking chicken tenders at 400°F for 15-18 minutes until fully cooked. Once cooked, allow the chicken to cool slightly, and then use two forks to shred it into bite-sized pieces.

While the chicken cools, finely dice the red onion and celery, and chop the cilantro, including both leaves and stems. In a large mixing bowl, combine these vegetables with the shredded chicken.

In a separate bowl, whisk together the mayonnaise, plain Greek yogurt, and freshly squeezed lime juice until smooth and creamy. Then, add the minced garlic, chopped chipotle pepper, adobo sauce, and smoked paprika. Season with salt and black pepper to taste.

Pour the creamy dressing over the chicken and veggie mixture in the large bowl. Toss everything together gently until well-coated.

Your Easy Chipotle Chicken Salad is now ready to enjoy! Serve it immediately with crispy tortilla chips, in wraps, or over a bed of greens.