Last night’s chicken, you turn it into today’s chicken salad. Give it a Mexican touch with jalapeños, a spin of Italy with orzo, or make it to take in a wrap. It is a fact that any chicken salad you choose will carry your personal stamp.
4 Chicken legs, boneless
Salt And pepper, to taste
1/4 Cup of mayonnaise
1 Tablespoon of chipotle in marinade
4 Spoonfuls of coriander, chopped
1 Head of romaine lettuce
2 Medium tomatoes, cut into cubes
2 Avocados, cut into cubes
1 Cup of tortilla chips, broken
4 Chives, chopped
1/2 Cup cheese, grated (cheddar or Monterrey Jack)
1 Season the chicken with salt, pepper and 1/2 lemon juice. Heat the pan and cook 5-8 minutes per side until cooked.
2 On the other hand, prepare the dressing: mix the mayonnaise, the chipotle in marinade and the juice of 1/2 lemon. Try the seasoning and season it to taste. Add 2 tablespoons chopped cilantro. Stir
3 In a large plate, place the lettuce, tomato, avocado, tortilla chips, remaining chopped cilantro, chives and grated cheese in layers.
4 Once the chicken is cooked, leave it to rest 5 minutes and then cut it into slices.
5 Place the chicken on the salad and with a spoon distribute the dressing on the plate.
6 Serve and enjoy!