Dinner Tonight: Chicken, Potato, and Chipotle Salad

Ingredients

• 1  avocado pitted peeled chopped
• 2  carrots peeled chopped
• 1  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs 
• 3  chipotles in adobo chopped
• 0.3 cup apple cider vinegar 
• 0.5 head lettuce green washed and chopped ( leaf, romaine or bibb)
• 0.5  onion diced thinly sliced
• 1 teaspoon oregano dried
• 1 teaspoon salt 
• 0.3 cup vegetable oil 
• 2 small potato halved

Equipment

• bowl
• sauce pan
• pot

Directions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add the chicken and half of the salt and reduce the heat to medium. If you're using dark meat cook for 23 minutes; white meat only needs 1
3. When done remove the meat and when cool enough to handle shred with your fingers or two forks. Toss in a bowl.
4. In another medium pot, add the potatoes, carrots, and a pinch of salt. Cover with water. Bring to a boil and cook for 12 minutes.
5. Drain and run the potatoes and carrots under cold water until cool. Chop into half inch pieces. Toss in the bowl with the chicken.
6. Take 3 tablespoons of the liquid that the chicken cooked in and pour it over the chicken and potato mixture.
7. Add to that the vinegar, oregano, 1/2 teaspoon of the salt, onion, and the chipotles. Stir well and set aside for 15 minutes or so.
8. Add the lettuce to a large bowl.
9. Drizzle the oil on top of the leaves.
10. Add the chicken mixture and the chopped avocado. Season with salt if necessary.
11. Garnish with the thinly sliced onion.