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Chicken 42

Make Chicken 42 at home with Watercress Roots Trimmed And Discarded, Extra Virgin Olive Oil, Fresh Lemon Juice, Pureed Chipotle Peppers In Adobo, and Kosher Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 10 cup
• 2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   1 roast chicken, meat shredded and skin and bones discarded (3 to 4 cups)

2. 2

   Sea salt 1 ripe Hass avocado

3. 3

   Freshly ground black pepper 4 long cilantro sprigs, for garnish

4. 4

   Place the shredded chicken in a large bowl.

5. 5

   Add three-fourths cup of the mayonnaise and toss to coat.

6. 6

   Add more mayonnaise if necessary to coat the chicken thoroughly.

7. 7

   Divide the watercress evenly among 4 plates and sprinkle each with a pinch of sea salt.

8. 8

   Mound the chicken salad on top of the watercress.

9. 9

   Halve the avocado, remove the pit, and cut each half crosswise into quarters.

10. 10

    Remove and discard the peel and place one quarter on top of each mound of chicken.

11. 11

    Sprinkle each with a pinch of sea salt and freshly ground black pepper, and top each salad with a sprig of fresh cilantro.

12. 12

    Serve immediately.

13. 13

    Stir the mayonnaise, cilantro, olive oil, lemon juice, garlic, chipotle peppers and kosher salt together in a small bowl.

14. 14

    Season with more lemon juice, chipotle peppers, garlic or salt to taste.