Chipotle Chicken Salad in Tacos

This received a thumbs up all the way around. I had leftover chipotle puree from making those dangerous sweet potatoes from Bobby Flay’s Mesa Grill cookbook (posted on July 21st). No shocker that there were more than a few chicken breasts in my fridge and It’s All Delicious Wednesday was all about chicken salad. I came up with three different types and here’s the first i.e. my favorite.

Serves 4-6 as a light lunch

Ingredients

3 boneless skinless chicken breasts, about 1-½ lbs

2 ½ cups chicken stock or white wine or a combination

1-cup mayonnaise

1-tablespoon chipotle puree

Guacamole to serve (I used a fresh store bought just to save time)

Crunchy taco shells to serve

Shredded lettuce to serve

1 lime cut in quarters

Whisk chipotle puree into mayonnaise, refrigerate until ready to use.

 Bring stock and wine to a simmer in a medium sized saucepan. Add chicken breasts and poach for 15minutes or until done. Cool completely then shred meat. Mix shredded chicken with chipotle mayonnaise. Refrigerate until ready to assemble.

To serve spoon chicken in bottom of taco shell. Top with lettuce and a dollop of guacamole. Squeeze lime over top of taco salad.

Alternatively, serve on a bed of lettuce with tortilla chips on the side.

It’s All Delicious Notes: To make chipotle puree (a la Bobby Flay); process a can of chipotle peppers in adobo sauce until smooth in the bowl of a food processor. Will keep in fridge for a couple of weeks.