Serves: 3
Total Calories: 431
1. Prepare the chicken, then cover and refrigerate. Cut the rinsed and seeded chipotle chiles into matchstick-thin strips. Reserve.
2. In a small bowl, whisk together the adobo sauce, vinegar, sugar, olive oil and 1/4 teaspoon of the salt.
3. 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 1/4 teaspoon of salt. Add about 1/2 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Vegetable Salad with Chipotle Vinaigrette recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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