Mexican Chicken Salad

Mexican chicken salad

Adapted from Rick Bayless’s first cookbook, Authentic Mexican, 1987.


For a half chicken, combine with:

¼ cup chicken broth

¼ cup vegetable oil

2 Tbl cider vinegar

1 tsp dried oregano

2 to 4 minced Chipotle chilies, canned in adobo sauce

¼ cup minced sweet onion

1 cup shredded cabbage or romaine lettuce

New potatoes (about 6 ounces), boiled until tender and cut in medium dice

Blanched carrots (about 6 ounces), cut in medium dice

Pickled onions, cilantro sprigs and diced avocado for garnish


Shred or dice the white cut chicken. Mince the onion and shred the lettuce or cabbage. Dice and boil the new potatoes and carrots until just fork tender. Toss all the prepared ingredients with a dressing made of chicken broth, vegetable oil, cider vinegar, dried oregano and minced Chipotle chilies in adobo sauce. Just before service, garnish with diced avocado, pickled onion and cilantro sprigs.

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