Mexican Chicken Salad

Mexican chicken salad

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

Ingredients

For dressing a half chicken, combine:

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

Instructions

Shred or dice the meat from half a 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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