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Mole Rojo Chicken Salad on Romain Lettuce Boats
Ingredients
- ¼ cup Tenayo Mole Rojo Sauce
- ½ cup mayonnaise
- salt and pepper, to taste
- thighs and breasts of 1 rotisserie chicken
- ½ cup red grapes, quartered
- 1 apple, cored and cubed
- 4–6 fresh romaine lettuce leaves
- sprouts or microgreens, for garnish
- crackers, for serving
Instructions
- In a small mixing bowl, combine the Tenayo Mole Rojo Sauce, mayonnaise, and salt and pepper to taste. Whisk until smooth and well combined, then set aside.
- Remove the meat from the thighs and breasts of the rotisserie chicken; it's recommended to remove the skin as well. Cut the chicken into 1-inch cubes or shred it into bite-sized pieces. Set the chicken aside in a large bowl.
- Quarter the grapes, core the apple, and cut it into 1-inch cubes. Add the quartered grapes and apple cubes to the bowl of prepared chicken.
- Pour the Tenayo Mole Rojo Sauce and mayo dressing over the chicken and fruit mixture. Gently toss until everything is evenly coated.
- Remove 4–6 large leaves from a head of romaine lettuce. Wash and dry them, then assemble on a serving platter.
- Spoon the chicken salad onto the lettuce leaves, top with a sprinkle of microgreens, and serve with crackers of your choice!
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