One of our favorite salad for the any celebration. It is so easy to do. It is a Southwest dish with a touch of Latino cuisine. Well, every Christmas Day Dinner, I always prepared my signature dish “Oriental Shrimps and Mango Salad” but this year I wanted something new and I chose this salad to entertain the family and friends. It turned out beautifully.
Why did I say it is very easy to do, it is basically half of the work is begin done. You will know what I mean if you read further into the recipe. It helps a lot because at this time you have many other dishes to attend to and you need some open window to get them done on time. So, if you are not a cooking lover, this is a good dish for you to prepare. It does not require hours to prep and cook.
I needed a salad to go with my meal and many of my dishes required more time to prep and cook them; and that is why I prepared this salad for the dinner.
2 large rotisserie-cooked chicken, at room temperature
2 large firm red tomatoes, chunky diced
1 medium white onion, peeled and chopped
2-3 sun-dried tomatoes in oil, sliced/chopped
1½ tablespoons canned chipotles in adobo
½ cup chopped green onions
¾ cup fully packed fresh cilantro sprigs
1 teaspoon salt
1 teaspoon ground black pepper
½ cup fresh lime juice
½ cup pure olive oil
Extra chopped fresh cilantro and green onions (2 tablespoons each)
Separate the chicken in parts like the wings, thighs, cage and breasts. Remove the skins from the breast as we are using the breasts only (you can use all the flesh from all the part too but I just like the breast). Deboned the breasts and cut the boneless breast into large cubes. Place the chicken breast cubes and white onions into a large mixing bowl. Toss and set aside.
Meanwhile, place the chipotles, cilantro, lime juice, olive oil, salt and pepper in a blender and puree briefly. Pour the chipotle mixture into the chicken breast cubes and chopped cilantro, green onions and sliced/chopped sun-dried tomatoes; toss them well. Let it stands for about 20 minutes before serving.