4 chicken legs, boneless
Salt and pepper to taste
1/4 cup mayonnaise
1 tablespoon of chipotle in a marinade
4 tablespoons coriander, chopped
1 head of romaine lettuce
2 medium tomatoes, cut into cubes
2 avocados, cut into cubes
1 cup of tortilla chips, broken
4 chives, chopped
1/2 cup of cheese, grated (cheddar
Season the chicken with salt, pepper, and 1/2 lemon juice. Heat the pan and cook 5-8 minutes per side until cooked.
On the other hand, prepare the dressing: mix the mayonnaise, the chipotle in adobo and the juice of 1/2 lemon. Try if it is good seasoning and salt pepper to taste. Add 2 tablespoons of chopped cilantro. Stir
Place the lettuce, the tomato, the avocado, the tortilla chips, the rest of the chopped cilantro, the chives and the grated cheese on a wide plate.
Once the cooked chicken, let stand 5 minutes and then cut into slices.
Place the chicken on the salad and with a spoon distribute the dressing on the plate.
Serve and enjoy!