Creamy Chicken Chipotle Salad

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. Cooking Notes

   Step 5

   INGREDIENTS

6. 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.

7. 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.

8. 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.

9. Step 11

   ADVANCE PREPARATION

10. 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.