Thursday, 21 June 2012
Chipotle Chicken Salad with Avocado, Potato, and Baby Spinach - Served in a Tortilla Bowl!
Yeah, I thought so. The pups feel the same way. I have to almost push them out the door and they race back in as soon as they are done, then flop on the floor as if that two minutes in the backyard (which, with this humidity, resembles the tropical enclosures at the zoo) was the marathon of a life-time. Who can blame them?
In this heat I either like to BBQ or make a salad. Or, if you BBQ the night before, you can make a salad out of the leftover chicken. Or a rotisserie chicken. Or even leftover roast chicken if you are that crazy. I am.
And, if you are feeling creative, you can serve your salad in a tortilla bowl. Check out Ricardo Cuisine to see how to make tortilla bowls for your salads!
Chipotle Chicken Salad with Avocado, Potato, and Baby Spinach
adapted from Mexican Everyday, Rick Bayless
for I♥CC Summer Salads
1 Yukon Gold potato, sliced ¼ inch thick and steamed until fork-tender, cooled
3 tbsp cider vinegar
3 Tbsp extra virgin olive oil, plus more for drizzling
1 tsp Mexican oregano
1 tsp kosher salt
1 canned chipotle pepper, minced
¼ sweet onion, chopped
1 large, cooked chicken breast, coarsely shredded
2 cups baby spinach
2 ripe avocados, sliced
4 tortilla bowls - optional
Toss potato, cider vinegar, olive oil, oregano, kosher salt, chipotle pepper, and sweet onion in a large bowl. When combined, add the rest of the salad ingredients, tossing gently. Serve in tortilla bowls or regular bowls.