MEXICAN CHICKEN AND POTATO SALAD WITH AVOCADO-CHIPOTLE DRESSING

Ingredients Weight Measure
New potatoes 1 lb.
Chicken breasts, 4 oz., grilled 8 ea.
Avocado 16 oz.
Olive oil 1 cup
Lemon juice 1/3 cup
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Peas 1 cup
Corn 1 cup
Onion, diced 1/2 cup
Green pepper 1/2 cup
Salt to taste

Method

  1. Boil new potatoes until they are fork tender, drain and cool.
  2. Slice chicken and potatoes into 1/2" pieces.
  3. Using a food processor, puree avocado; then slowly drizzle in oil, lemon juice and TABASCO® Chipotle Pepper Sauce to make dressing.
  4. In a stainless bowl, mix chicken, potatoes, vegetables and dressing together to incorporate. Chill well for at least 2 hours before serving.

Yield: 8 servings