SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Southwestern Chicken Salad With Chipotle Chiles image

Provided by Martha Rose Shulman

Time 40m

Yield Serves four to six

Number Of Ingredients 23

1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
2 1/2 quarts water
1 onion, quartered
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme or oregano, or a combination
Salt to taste 1 to 1 1/2 teaspoons
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or cider vinegar
Salt
freshly ground pepper to taste
1 small or medium garlic clove, minced
1 scant teaspoon cumin seeds, toasted and coarsely ground
1/4 cup extra virgin olive oil
1/4 cup buttermilk
2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed
1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper
4 large radishes, diced, plus 2 radishes, sliced
1/4 cup chopped fresh cilantro
2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips
8 romaine lettuce leaves, cut crosswise into wide strips
1 small avocado, sliced

Steps:

Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
Mix together the ingredients for the dressing.
Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.