Rachael's Chipotle Chicken Tortilla Salad
INGREDIENTS
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1 1/2 pounds skinless, boneless chicken thighs or breasts, sliced into 1/2- to 1-inch strips
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About 1 teaspoon ground cumin
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About 1 teaspoon smoked paprika
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About 1 teaspoon ground coriander
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Salt and pepper
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1/3 cup EVOO – Extra Virgin Olive Oil, plus more for drizzling
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1 shallot, coarsely chopped
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1 large clove garlic, smashed
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2 tablespoons puréed chipotle in adobo sauce
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2 tablespoons sherry vinegar
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1 tablespoon light brown sugar
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2 romaine hearts, coarsely chopped (7 to 8 cups)
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1 small red onion, quartered and thinly sliced
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1 avocado, diced
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Juice of 1 lime
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2 tomatoes, diced
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1/2 cup chopped cilantro or fresh parsley
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2 cups lightly crushed tortilla chips
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