You know, it’s getting to the point where if Rick Bayless gave me a recipe for stewed monkey brains with rabbit feces, toilet paper and chalk, I’d probably make it…and it would be delicious. I’m not sure how we hadn’t made today’s recipe thus far, but it’s fantastic. It’s almost like a chunky chicken and potato salad hybrid, infused with oregano, vinegar, spicy chipotles, crunchy Romaine, and sweet and creamy avocado. Rick’s original recipe calls for the chipotles to be seeded, but we kept the seeds and added a little honey to offset the spiciness a bit. We used a rotisserie chicken, but any leftover chicken you have would be fine. It’s a one-dish meal, perfect for warm summer days. Enjoy!
Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine
1 large red-skin potato or Yukon Gold, sliced about ¼ inch thick 1 tbsp. salt 3 tablespoons apple cider vinegar 1 teaspoon dried oregano 2 canned chipotle chiles en adobo, chopped
1 tsp. honey ¼ small white onion, finely chopped 6 ounces (about 1 1/2 cups) coarsely shredded cooked chicken breast 2 cups sliced romaine leaves – slice them about ¼ inch across 1 ripe avocado, cut into ¼ inch cubes 2 tablespoons olive oil 12 warm corn tortillas
Place the sliced potatoes into a large microwavable bowl, pour in ¼ cup of water and sprinkle generously with salt. Cover and microwave on high for about 4 minutes. Remove potatoes with a slotted spoon to a cutting board and let cool, reserving cooking liquid. Add the vinegar, oregano, chipotles, honey, and onion to the bowl with the potato water to make the dressing. Mix and then add salt. Use a fork to break up the potatoes into ½ inch pieces, then place them in a large bowl. Add the chicken and the dressing, and toss to combine. Refrigerate it for 30 minutes to allow the flavors to blend. Just before serving, add the lettuce and avocado, and drizzle with olive oil and toss gently to combine. Serve with warm tortillas. Eat!