Southwestern Chicken Salad With Chipotle Chiles

Name: Southwestern Chicken Salad With Chipotle Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds; 2 1/2 quarts water; 1 onion, quartered; 2 garlic cloves, peeled and crushed; 1/2 teaspoon dried thyme or oregano, or a combination; Salt to taste 1 to 1 1/2 teaspoons; 2 tablespoons fresh lime juice; 2 tablespoons white wine vinegar or cider vinegar; Salt; freshly ground pepper to taste; 1 small or medium garlic clove, minced; 1 scant teaspoon cumin seeds, toasted and coarsely ground; 1/4 cup extra virgin olive oil; 1/4 cup buttermilk; 2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed; 1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken; Salt; freshly ground pepper; 4 large radishes, diced, plus 2 radishes, sliced; 1/4 cup chopped fresh cilantro; 2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips; 8 romaine lettuce leaves, cut crosswise into wide strips; 1 small avocado, sliced

Servings: persons

1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
2 1/2 quarts water
1 onion, quartered
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme or oregano, or a combination
Salt to taste 1 to 1 1/2 teaspoons
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or cider vinegar
Salt
freshly ground pepper to taste
1 small or medium garlic clove, minced
1 scant teaspoon cumin seeds, toasted and coarsely ground
1/4 cup extra virgin olive oil
1/4 cup buttermilk
2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed
1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper
4 large radishes, diced, plus 2 radishes, sliced
1/4 cup chopped fresh cilantro
2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips
8 romaine lettuce leaves, cut crosswise into wide strips
1 small avocado, sliced

1
Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat.
2
Add the chicken breasts, and bring back to a simmer.
3
Skim off any foam that rises, and then add the dried herbs.
4
Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through.
5
(Cut one in half; the meat should not be pink.)
6
Add salt to taste.
7
Allow the chicken to cool in the broth if there is time.
8
Remove the chicken from the broth when cool enough to handle.
9
Remove from the bone and shred, pulling strips of chicken off the top of the breast.
10
Pull with the grain, and the meat comes apart naturally.
11
You should have about 4 cups of shredded chicken.
12
Strain the chicken broth, and refrigerate overnight.
13
The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
14
Mix together the ingredients for the dressing.
15
Place the shredded chicken in a large bowl and season to taste with salt and pepper.
16
Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
17
Toss the romaine lettuce with the remaining dressing, and arrange on a platter.
18
Top with the salad.
19
Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds, 2 1/2 quarts water, 1 onion, quartered, 2 garlic cloves, peeled and crushed, and more.

Yes, Southwestern Chicken Salad With Chipotle Chiles falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!