David’s Place Blog

Dinner

26 March 2011

Chicken Salpicón

Chicken salad topped with avocado, radishes, spring Vidalias, green chilies and chipotle chilies.

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Excellent! I did it once before with beef, but was not too impressed. See A-Z for references.

For the dressing I used oil and vinegar with diced up adobo from Chipotles en Adobo, minus the seeds.

Strips of chipotles, minus the seeds, were a great addition on the salad. A lot of the heat is in the seeds.

Cooked my own garbanzos, took a long while.

Great Company meal on a big platter. Maybe start with nachos or sopes.

This entry was posted on March 29, 2011 at 3:20 am and is filed under Mexican, Supper. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.