Chipotle Chicken Salpicón
FOSTER FARMS
Salpicón means “hodgepodge” in Spanish, in this case an edible Mexican hodgepodge of a salad bursting with cubes of tender chicken and vegetables bound
together with a mildly spicy dressing. It’s a great way to use chicken that’s grilled
ahead, giving you a chance to mingle and munch with your guests when they arrive
DRESSING 1-1 1/4 pounds Foster Farms bone-
1/4 cup plus 2 tablespoons less, skinless chicken breasts,
vegetable oil pounded 1/2 inch thick
1/4 cup fresh orange or 1 15-ounce can chick peas,
tangerine juice drained and rinsed
1 tablespoon fresh lime juice 4 ounces mild cheese, such as
1 minced canned chipotle chile Monterey Jack, asadero or mild
and 1 tablespoon adobo sauce Cheddar, diced
from a can of chipotle chiles, or 1 cucumber, peeled, seeded
2 tablespoons chipotle ketchup and diced
1 garlic clove, minced 1 small tomato, diced
Salt and freshly ground pepper 1/2 small red onion, finely diced
to taste 1 ripe avocado, cubed
Cilantro leaves
1. Whisk together the dressing ingredients. Spoon 3 tablespoons of the
dressing over the chicken, turning it once, then cover and let sit at room
temperature while you get the grill going.
2. Fire up the grill, bringing the heat to medium.
3. Grill chicken, uncovered, over medium heat for 10-12 minutes, turning onto
each side twice and rotating to get crisscross grill marks. The chicken is ready
when it’s white throughout but still juicy and the dressing is a bit caramelized in
spots. If you like a slightly crusty surface, leave chicken on the grill an extra
minute or t wo.
4. When chicken is cool enough to handle, cut into a neat dice, about the size of
the chick peas and vegetables. You want to get a bit of everything in most bites.
5. In a large bowl, toss together chicken, chick peas, cheese, cucumber, tomato
and onion with most of the dressing. ( The salpicón can be made ahead to this
point and refrigerated up to overnight.) Add the avocado and, if you wish, more
dressing, and combine gently.
6. Spoon onto a platter, scatter with cilantro and serve. Makes 6 servings.
From Good Times, Good Grilling , by Cheryl and Bill Jamison (©2005, HarperCollins Publishers)
*Brands may vary by region; substitute a similar product.
