Ingredients
1 whole bone-in, skin-on chicken breast, split; or 2 breast halves (about 1 1/2 pounds total)
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
1/3 cup mayonnaise
2 tablespoons minced chipotle in adobo
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice (from 1 large lime)
1/3 cup finely chopped red onion
1/2 cup chopped fresh cilantro
4 large radishes, sliced into scant 1/4-inch-thick rounds (1/3 cup)
1 tablespoon distilled white vinegar
1 teaspoon sugar
Hawaiian buns or potato rolls; Little Gem, Boston, Bibb, or other crisp lettuce leaves; and sliced avocado, for serving
Preparation
Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef’s knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.
