Chipotle Chicken Salad

The July 2006 issue of Gourmet had this recipe, which claims to take only 10 minutes to prepare, and I had the breast meat of a 4 1/2 pound chicken I had roasted a couple of days earlier, a can of black beans on the shelf, cilantro in the garden, and the remains of a can of chipotles in adobo is a container in the freezer. After my next trip to the store where I picked up the rest, I threw it all together. It was delicious, with just enough zip from the smoky chiles to give it some character without much heat.


Chipotle Chicken Salad
Print Recipe
Servings
3
Servings
3
Chipotle Chicken Salad
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Remove chicken from bones and cut into bite-sized chunks. Toss with onions and black beans.
  2. Puree cilantro, chipotles, oil, lime juice, salt and pepper in a blender and add to chicken mixture.
  3. Cut avocado into 1/2-inch cubes, without cutting through peel.
  4. Toss chicken with some chips. Scoop avocado into chicken mixture with a spoon. Serve on greens.
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