Dinner Tonight: Chicken, Potato, And Chipotle Salad Recipe

• 1 chicken leg and thigh, or 1 breast
• 1 teaspoon salt
• 2 small waxy potatoes, halved
• 2 carrots, peeled and chopped
• 1/4 cup cider vinegar
• 1 teaspoon dried oregano
• 3 chipotles en adobo, chopped
• 1/2 onion, half diced and half thinly sliced
• 1/2 head of lettuce (green leaf, romaine or bibb), washed and chopped
• 1 avocado, peeled, pitted, and chopped
• 1/4 cup vegetable oil

1. Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the chicken and half of the salt and reduce the heat to medium. If you're using dark meat cook for 23 minutes; white meat only needs 13. When done remove the meat and when cool enough to handle shred with your fingers or two forks. Toss in a bowl.
2. In another medium pot, add the potatoes, carrots, and a pinch of salt. Cover with water. Bring to a boil and cook for 12 minutes. Drain and run the potatoes and carrots under cold water until cool. Chop into half inch pieces. Toss in the bowl with the chicken.
3. Take 3 tablespoons of the liquid that the chicken cooked in and pour it over the chicken and potato mixture. Add to that the vinegar, oregano, 1/2 teaspoon of the salt, onion, and the chipotles. Stir well and set aside for 15 minutes or so.
4. Add the lettuce to a large bowl. Drizzle the oil on top of the leaves. Add the chicken mixture and the chopped avocado. Season with salt if necessary. Garnish with the thinly sliced onion.

chicken, salt, potatoes, carrots, cider vinegar, oregano, chipotles, onion, green leaf, avocado, vegetable oil

Taken from www.seriouseats.com/recipes/2009/04/dinner-tonight-chicken-potato-and-chipotle-salad-recipe.html (may not work)