From time to time I stumble across something deliciously out-of-the-ordinary. You might like it too.
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.
- Some leftover chicken (see above)
- 1/2 onion, chopped
- 1 can of black beans (any size will do)
- 1/4 c. cilantro
- Spoonful of canned chipotles in adobo, more or less
- 3 T.olive oil
- 3 T. lime juice
- Salt
- Pepper
- 1 avocado, halved, pitted, an left unpeeled
- Some corn chips
- Romaine leaves or other greens
- Remove chicken from bones and cut into bite-sized chunks. Toss with onions and black beans.
- Puree cilantro, chipotles, oil, lime juice, salt and pepper in a blender and add to chicken mixture.
- Cut avocado into 1/2-inch cubes, without cutting through peel.
- Toss chicken with some chips. Scoop avocado into chicken mixture with a spoon. Serve on greens.