CREAMY CHICKEN CHIPOTLE SALAD

Steps:

• Grill the Chicken
• Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Lightly oil the grates or cooking grid. Season the chicken breasts on both sides with salt and pepper. Grill until cooked through, about 5 minutes on each side. Remove the chicken from the heat and allow to cool.
• Toss the Chicken with the Sauce
• Once the chicken is cool enough to handle, roughly chop it into bite-size chunks and lightly toss it with the chipotle sauce until the chicken is well smothered. You can add as much or as little as you like; you may not use all the sauce. Save any leftover sauce and serve it alongside the salad.
• Prepare the Salad
• In a large mixing bowl, toss together the lettuce, tomatoes, avocado, and 1 tablespoon of the cilantro leaves. Pour in the oil and vinegar and toss well.
• Garnish and Serve
• Spoon the salad onto a serving platter and top with the chicken. Garnish by sprinkling the remaining 1 tablespoon cilantro over the chicken. Serve any leftover chipotle sauce in a small bowl on the side.
• Cooking Notes
• INGREDIENTS
• Chicken
• While the recipe uses grilled chicken breast, feel free to use any type of leftover chicken you have on hand or substitute with store-bought rotisserie chicken.
• You may want to make extra chicken because once it's tossed with the chipotle sauce it can be eaten in sandwiches or with crackers.
• Vegetarian Option
• For a meatless alternative, substitute garbanzo beans for the chicken, tossing the beans with the chipotle sauce and cilantro leaves.
• ADVANCE PREPARATION
• The chicken can be cooked and tossed with the chipotle sauce a day or two in advance and refrigerated in an airtight container.