Chicken and Vegetable Salad with Chipotle Vinaigrette
Salpicón de PolloWhen I travel with Marilyn Tausend on her Culinary Adventures trips through Mexico, our days are filled with eating pleasures such as this pretty and tasty salad from Teresita's Restaurant in Puebla.
Ingrediënten
Makes 3 to 4 servings
- Shredded Chicken
- 2 canned chipotle chile en adobo rinsed and seeded
- ½ teaspoon adobo sauce from the can
- 3 teaspoons unseasoned rice vinegar
- 1½ teaspoons dark brown sugar
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- 1 medium potato peeled and finely diced (about ½ inch)
- 1 medium carrot peeled and finely diced (about ½ inch)
- ½ cup cooked fresh or frozen peas
- 1 medium tomato finely chopped
- ¼ medium white onion very thinly sliced
Instructies
- Prepare the chicken, then cover and refrigerate.
- Cut the rinsed and seeded chipotle chiles into matchstick-thin strips.
- Reserve.
- In a small bowl, whisk together the adobo sauce, vinegar, sugar, olive oil and ¼ teaspoon of the salt.
- Bring about 2 cups of water to a boil in a medium saucepan.
- Add the potato and carrot.
- Cook until tender, 3 to 4 minutes.
- Drain through a sieve and rinse under cold running water.
- Put in a large bowl.
- Add the cooked peas, tomato, chicken, and remaining ¼ teaspoon of salt.
- Add about ½ of the chipotle dressing and toss to mix.
- Mound the salad on a serving platter.
- Garnish with sliced onion and chile strips.
- Drizzle with the remaining dressing.
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