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1
The chicken mixture.
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2
Bring 2 cups water to a boil in a medium-size saucepan, add the chicken and salt, skim off the foam that rises as the water returns to a boil, partially cover and simmer over medium heat23 minutes for the dark meat, 13 minutes for the breast.
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3
If there is time, cool the chicken in the broth.
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4
Boil the potatoes and carrots in salted water to cover until they are just tender, 12 to 15 minutes.
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5
Rinse for a moment under cold water, strip off the potato skins, if you wish, then cut the potatoes and carrots into 3/8-inch dice.
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6
Place in a large mixing bowl.
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7
Skin and bone the chicken, then tear the meat into large shreds and add to the potatoes.
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8
Skim off all the fat on top of the broth, then measure 3 tablespoons of broth into a small bowl.
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9
Stir in the vinegar, oregano and salt.
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10
Pour the dressing over the chicken mixture and add the sliced chiles chipotles and chopped onion.
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11
Stir, cover and let stand for 45 minutes, refrigerated or at room temperature.
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12
Finishing the dish.
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13
Shortly before serving, mix the sliced lettuce and diced avocado into the chicken mixture.
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14
Drizzle with oil and toss lightly.
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15
Taste for salt.
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16
Line a serving platter with the remaining romaine leaves and pile on the chicken mixture.
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17
Decorate with the onion rings and serve.
