Salpicon De Pollo Con Chile Chipotle

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1 pound boneless skinless chicken breasts

2 cups water

1/4 cup white wine or vermouth

1/2 teaspoon salt

2 sprigs cilantro

1 bay leaf

1 russet potato, peeled and quartered

2 carrots, peeled and cut into 2-inch lengths

Chipotle Dressing:

1 teaspoon chipotle en adobo sauce

1/4 cup apple cider vinegar

1/4 cup olive oil

Pinch of sugar

1 teaspoon dried oregano

2 tablespoons chicken broth


1/4 cup diced mild onion, like Vidalia

1/4 cup minced cilantro

1 ripe avocado, peeled, pitted, and diced

5 large romaine leaves, sliced crosswise into strips

1/2 cup crumbled or grated cotija cheese (or feta)

2 to 3 tablespoons crema mexicana or thinned sour cream

4 to 6 whole romaine leaves for garnish

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