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Dinner Tonight: Chicken, Potato, and Chipotle Salad

I was a doubter all the way. I had picked this recipe for chicken, potato, and chipotle salad because I just happened to have all the ingredients ready to go. But things kept bugging me and I worried that the salad would just taste like bland poached chicken heaped on a messy salad. Of course, I should have just shut up and gone with the flow. It was a recipe by Rick Bayless, my favorite cookbook author, for goodness sake. I should know that I can trust him.

And when everything was combined and plated, I realized I had absolutely no reason to worry. Each ingredient is treated with utmost respect. The chicken is gently poached so it comes out tender and juicy, and since the dressing gets time to marry with the most of the ingredients, each bite is flavorful, smoky, and just slightly spicy.

Surprisingly, even with all the flavor of the chilies, my favorite part of the salad was the potatoes. Although they are simply boiled, the carrots they are boiled with lend their sweetness. Each bite is a revelation. I'll never doubt Bayless again.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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