Cook chicken breast until tender. Allow to cool, then shred into bite-sized pieces.

In a mixing bowl, combine mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Stir until smooth.

In a large bowl, mix shredded chicken, chopped red onion, celery, and cilantro. Add chipotle dressing and mix thoroughly.

Spread chicken salad mixture on four slices of bread. Add optional toppings if desired. Top with remaining bread slices.

Serve immediately with your choice of sides such as a green salad or sweet potato fries.

Store leftover chicken salad in an airtight container in the refrigerator for up to three days. Assemble sandwiches fresh to maintain bread texture.

For a quick meal, reheat chicken salad gently in a microwave-safe dish if desired. Assemble sandwich after reheating.