This is a great main-course salad that brings together many of the fresh flavors of the Mexican kitchen. Similar in nature to a Cobb salad, it has a few fresh components that can be doubled or substituted, making it a great vehicle for using up extra produce.

　　

Ingredients

serves 4 to 6

　　1 pound (about 3) skinless, boneless chicken breasts

　　Olive oil

　　Salt and black pepper

　　1/2 cup Chipotle Chile Sauce (page 94)

　　1 head bibb lettuce, ripped into small pieces

　　1 pint cherry tomatoes, quartered

　　1 avocado, pitted and chopped (see Cooking Notes, page 10)

　　2 tablespoons cilantro leaves, chopped

　　2 tablespoons olive oil

　　2 tablespoons red wine vinegar

　　

Grill the Chicken

Step 1

Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Lightly oil the grates or cooking grid. Season the chicken breasts on both sides with salt and pepper. Grill until cooked through, about 5 minutes on each side. Remove the chicken from the heat and allow to cool.

　　

Toss the Chicken with the Sauce

Step 2

Once the chicken is cool enough to handle, roughly chop it into bite-size chunks and lightly toss it with the chipotle sauce until the chicken is well smothered. You can add as much or as little as you like; you may not use all the sauce. Save any leftover sauce and serve it alongside the salad.

　　

Prepare the Salad

Step 3

In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves. Pour in the oil and vinegar and toss well.

　　

Garnish and Serve

Step 4

Spoon the salad onto a serving platter and top with the chicken. Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken. Serve any leftover chipotle sauce in a small bowl on the side.

　　

Cooking Notes

Step 5

INGREDIENTS

　　

Step 6

Chicken

　　

Step 7

While the recipe uses grilled chicken breast, feel free to use any type of leftover chicken you have on hand or substitute with store-bought rotisserie chicken.

　　

Step 8

You may want to make extra chicken because once it’s tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.

　　

Step 9

Vegetarian Option

　　

Step 10

For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.

　　

Step 11

ADVANCE PREPARATION

　　

Step 12

The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.