CHIPOTLE CHICKEN SALAD

~ All You magazine - 4/22/11

1 1/2 lb. chicken breasts
1 red onion, cut into wedges
1 T. olive oil
salt and pepper, to taste
1 c. chopped roasted red peppers
3 T. sour cream
2 T. mayonnaise
1 T. minced seeded chipotles in adobo, plus 2 t. adobo sauce
1 T. lime juice
1/3 c. finely chopped cilantro

Preheat oven to 350 degrees. Place chicken on a rimmed, foil-lined baking sheet and surround with red onion wedges. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake 20 minutes or until onions are softened and chicken is cooked through, then let cool 10 minutes on baking sheet.

Transfer chicken to cutting board and cut into half-inch cubes. Coarsely chop onion, then transfer chicken and onion to serving bowl and cool to room temperature. Stir in roasted red peppers.

In a small bowl, combine sour cream, mayonnaise, chipotles, adobo sauce, and lime juice. Stir until combined, then pour over chicken and toss until coated evenly. Sprinkle chicken with cilantro and serve.

Makes about six cups.

Notes: I like to serve this with Mexican layer salad and sometimes use avocado dressing instead of sour cream and mayonnaise.