Chipotle Chicken Salad
|Boneless, skinless, chicken breasts||1 Pound|
|Low fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lime juice||1 Tablespoon|
|Minced chipotle||1 Teaspoon (Chipotle En Abodo)|
|Ground cumin||1⁄4 Teaspoon|
|Celery stalks||3 , chopped|
|Canned chopped green chiles||4 Ounce (1 Can, Undrained)|
|Thinly sliced romaine lettuce||4 Cup (64 tbs)|
|Carrot||1 , grated|
Combine the chicken and enough cold water to cover by 1 inch in a small saucepan; bring to a boil, reduce the heat, and simmer until the chicken is just cooked through, about 15-20 minutes.
Transfer the chicken to a bowl and let cool to room temperature (reserve the liquid the chicken cooked in for soups or stews).
Refrigerate the chicken until ready to use.
Combine the mayonnaise, lime juice, chipotle, sugar, cumin, and salt in a large bowl.
Chop the chicken into 1/2-inch dice and add to the bowl, along with the celery and green chiles.
Toss to combine.
Toss the lettuce and carrot together and divide among 4 plates.
Top each with a quarter of the chicken salad.