Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine

Rick, Rick, Rick, Rick. I have not been so enamoured with a Rick since I was briefly married, in kindergarten, to Ricky Nelson. Unfortunately for that Ricky, I dumped him for Elvis Presley. Alas, I was quite fickle in kindergarten. But not so with Rick Bayless. Rick and I are going to have a long, fruitful, tasty relationship.

So, you know I've been roasting a chicken every week. Yep, still doing that, it's going strong on it's 4th week! Which means that I have leftover chicken to do something with every week. I turn to my new favorite Ricky, and find, Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine. This was wonderful, and easy, and tasty, and wonderful, and easy, and tasty. I tend to repeat myself when happy. The flavors in this were so fresh and it was so light and summery.

Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine
from Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
Serves 4

1 large red-skin potato or Yukon Gold, sliced about 1/4 inch thick
Salt
3 tablespoons apple cider vinegar
1 teaspoon dried oregano, preferably Mexican
2 canned chipotle chiles en adobo, seeded and chopped
1/4 small white onion, finely chopped
6 ounces (about 1 1/2 cups) coarsely shredded cooked chicken
2 cups sliced romaine leaves - slice them about 1/4 inch across
1 ripe avocado, cut into 1/4 inch cubes
2 tablespoons vegetable or olive oil
12 warm corn tortillas

Place the sliced potatoes into a large microwavable bowl, pour in 1/4 cup of water and sprinkle generously with salt. Cover and microwave on high for about 4 minutes. Remove potatoes with a slotted spoon to a cutting board and let cool, reserving cooking liquid.

Add the vinegar, oregano, chipotle chiles and onion to the bowl with the potato water to make the dressing. Mix and then taste, add salt if necessary.

Use a fork to break up the potatoes (or just dice like I did) into 1/2 inch pieces, then place them in a large bowl. Add the chicken, drizzle over the dressing and toss to combine. You can refrigerate it for a half and hour to allow the flavors to blend.

Just before serving, add the lettuce and avocado, and drizzle with olive oil and toss gently to combine. Serve with warm tacos.

And for those lucky people still reading, here is my frugal tip of the day. Whenever I buy those canned chipotle peppers, I always separate them onto individual wax paper sheets, and wrap them up. I place them in a ziplock bag in the freezer. That way when a recipe calls for one or two chilies, I just pull out the required number of packets.

Your welcome.