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1
Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat.
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2
Lightly oil the grates or cooking grid.
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3
Season the chicken breasts on both sides with salt and pepper.
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4
Grill until cooked through, about 5 minutes on each side.
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5
Remove the chicken from the heat and allow to cool.
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6
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.
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7
You can add as much or as little as you like; you may not use all the sauce.
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8
Save any leftover sauce and serve it alongside the salad.
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9
In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves.
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10
Pour in the oil and vinegar and toss well.
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11
Spoon the salad onto a serving platter and top with the chicken.
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12
Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken.
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13
Serve any leftover chipotle sauce in a small bowl on the side.
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14
INGREDIENTS
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15
Chicken
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16
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.
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17
You may want to make extra chicken because once its tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.
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18
Vegetarian Option
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19
For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.
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20
ADVANCE PREPARATION
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21
The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.
