Grilled Chicken Salad with Chipotle-Lime Mayonnaise

• 1 Tbsp fresh lime juice
• 1 tsp water
• 1/2 tsp kosher salt
• 1/4 tsp fish sauce
• 2 chipotle peppers in adobo sauce, seeded and finely minced
• 1 egg yolk
• 3/4 cup vegetable oil
• 1 lb boneless, skinless chicken thighs
• 1/2 Spanish onion, cut into medium dice
• 1/2 Tbsp olive oil
• 3 celery ribs, diced
• butter lettuce
• 12 oz / 12 slices of bread

Flatten the chicken with a mallet to about 1/2 inch thickness. Grill over high heat, 4 to 5 minutes on first side, then 3 to 4 minutes on the other side. Roughly chop and allow to cool.

Cook the onion with the 1/2 Tbsp olive oil over medium-high until it is tender and a little browned at the edges, then cooled.

To make the mayo, combine the lime juice, water, salt, fish sauce, chipotles, and yolk in a bowl. Whisk to dissolve the salt. Whisking continuously, add in a few drops of oil at a time, then slowly add the remaining oil in a thin, steady stream, until all of the oil has been incorporated and the mayo is thick and sumptuous. It should be almost like a vinaigrette and spicy. Add more chipotle or lime juice as desired.

Combine the chicken, onion, celery, and mayo and stir to mix. Taste and season as desired. Serve over lettuce and bread.

Makes 6 servings, 16 WW PointsPlus each.