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Add a smoky kick to a chicken wrap by mixing chipotle peppers in adobo with mayonnaise.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
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This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if...