Instructions: Hassell

Poach chicken in water or stock. Let cool enough to handle and pull meat from bones, discarding skin and bones. Process everything but the chicken.

Add chicken in pieces and process to chunky texture. Serve with tomato and a slice of purple (red) onion. [I made this with 1 hab for the hotluck, it had a nice tingle when tasted by itself, but became pretty mild when compared with the other dishes. The dairy mitigates the heat a bit.] The main reason for rinsing the chipotle is for the color of the finished chicken salad. I usually leave the adobo sauce on them.

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