I promised I would follow up the Chipotle chicken recipe with another recipe using the leftover chicken to make a second meal. Here is it; if you grilled the chicken ahead of time, then this is really more about assembling the ingredients than about actually cooking. This was really good and it didn’t seem like we were eating left overs at all. It’s just a bit of a twist on the usual taco salad.
I plated this salad rather than serving it in a large salad bowl because of course I wanted it to look pretty. I used blue corn tortilla chips to add a bit more color and the 7 ounce bag is more than enough to serve four. The salad dressing is the really easy part of the recipe, if you made the chipotle chicken breasts; they called for most but not the entire can of chipotle sauce. You can use the leftover sauce to make the salad dressing. This very generously serves four.
2 small heads romaine lettuce or 1 large chopped
14 ounce can corn, drained
14 ounce can black beans, drained and rinsed
2 medium tomatoes, diced
2 avocados, peeled and diced
¼ cup chopped cilantro
2 chipotle chicken breasts, sliced (about 4 ounces per plate)
7 ounce bag of blue corn tortilla chips
2/3 cup bottled ranch dressing
4 tablespoons chipotle sauce
4 tablespoons ketchup
Cover 4 dinner plates with blue corn tortilla chips. Toss lettuce over tortilla chips. Equally divide and add corn, black beans, tomato, avocado, cilantro and chicken to plates. Mix salad dressing ingredients until well blended and drizzle over salad. I hope you enjoy this! Karen