Tuesday, July 30, 2019

Simple chipotle chicken salad in a tortilla: good cooks borrow, great cooks steal, that's it that's the blog

You know that thing where you're craving something you've had recently but not... exactly? That's the story with this. My friend Jess makes a chipotle chicken salad that is very good and I was thinking about how chipotle mayo is objectively one of the best things to dip something fried in and long story short, I made this. It's cold chicken salad with Tex Mex flavors. It lacks the punch of the version Jess makes with the red onions and more chipotle, but it's good, just different. We ate it in tortillas with avocado and queso fresco but it would be good alone, or with lettuce on bread.

I didn't measure and it's probably better by taste, anyway. Mine was:

-leftover rotisserie chicken, chopped
-most of a head of Napa cabbage, finely chopped
-a small bunch of cilantro, chopped
-chives from the garden

Mix separately:
-A big spoonful of mayo
-a small spoonful of sour cream (adjust both of these based on how creamy you like it)
-a generous squeeze of lime
-a spoonful from a can of chipotle in adobo... Adjust for how spicy you want

Toss with chicken mixture, eat however you want. We put avocados and queso fresco on flour tortillas, you could mix those in instead. Add whatever else your heart desires from the worlds of chicken salad OR tacos. Use the chicken bones for stock and freeze for future use. You get the idea.