Recipe - Chile Chicken Salad

1 One half pound Chicken breasts
Chicken stock or water
3 Chipotle chiles; rinsed of
their sauce or rehydrated
if dry
1 lg Poblano; roasted and
chopped
1 Habaneros (or more)
2 tablespoon Sour cream
One fourth cup Mayonnaise
1 tablespoon Fresh lime juice

From: faustink@neosoft.com (Doug Faust)

Date: Tue, 6 Aug 1996 20:14:12 0500 (CDT)
Some more recipes from the New Orleans Hot luck, courtesy of Johnette
Hassell

Poach chicken in water or stock. Let cool enough to handle and pull meat
from bones, discarding skin and bones. Process everything but the chicken.
Add chicken in pieces and process to chunky texture. Serve with tomato and
a slice of purple (red) onion. [I made this with 1 hab for the hotluck, it
had a nice tingle when tasted by itself, but became pretty mild when
compared with the other dishes. The dairy mitigates the heat a bit.] The
main reason for rinsing the chipotle is for the color of the finished
chicken salad. I usually leave the adobo sauce on them.

CHILEHEADS DIGEST V3 #066

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.