If you know me, you know that I'm not that picky an eater (a dozen years of boy scouts will do that to you). Nevertheless, I still appreciate good food.
Like my mother's almond joys
strawberry rhubarb pie
ice cream
and a number of other delicacies
Or Lisa's molasses cookies
cranberry chicken
chicken bow tie pasta
But tonight's meal was exquisite and you all need to add this recipe to your repertoire:
CHIPOTLE CHICKEN TACO SALAD
The recipe was gleaned off this blog.
Lisa whipped it out in about 30 minutes (I was giving Sophie an overdue bath), and it was delicious. Lisa did tweak the recipe a little, so you'll have to check in with her on those changes (but I think we just bought some prepared bbq chicken breasts rather than follow the "from scratch" recipe). You'll probably want to be really conservative on the adobo sauce, unless you're like my grandmother and find masochistic joy in eating food so hot it makes you cry.
My compliments to the chef!
Subscribe to:
Post Comments (Atom)
1 comment:
We loved this! But even more importantly, We found Nopalitos and cilantro paste while looking for the ADOBO!! Whoopeee!!!!!
Post a Comment