Cold Chicken And Avocado Salad With Chipotle Chile

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Rick Bayless


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1 chicken leg-and-thigh quarter or 1 large breast half

1/2 teaspoon salt

2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved

2 medium (about 6 ounces total) carrots, peeled and cut into 1 1/2-inch lengths

1/4 cup cider vinegar

1 teaspoon dried oregano

2 to 4 canned chiles chipotles, seeded and thinly sliced

1/4 small onion, finely diced

4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus several whole leaves for garnish

1 ripe avocado, peeled, pitted and diced

1/4 cup vegetable oil

1 slice of onion, broken into rings, for garnish

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