CHIPOTLE CHILE CHICKEN SALAD NACHO TRIANGLES
Makes 150 triangles

INGREDIENTS

4 lb. Chicken Breasts

4 oz. oil

1/2 tsp. granulated garlic

1/2 tsp. salt and pepper

1/2 tsp. Cumin

1 red bell pepper

1 green bell pepper

1 small onion

4 stalks of celery

8 oz. Tulkoff Chipotle Chile Aioli

50 each red, yellow, blue corn tortilla chips

1 bunch cilantro

8 oz. sour cream

METHOD

1.Marinate breasts overnight, then grill. Allow to cool, dice chicken into small pieces. Chop ingredients small.

2. Combine all of the ingredients in a bowl.

3. Place 1 tsp. of salad on the center of each tortilla. Chop the cilantro fine, then add to the sour cream. Spoon into a squirt bottle and put a small amount on the top of each spoonful of chicken salad.

4.Garnish with a sprig of cilantro or chives.

 

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