Chipotle Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (2 lb) rotisserie-cooked chicken, at room temperature
• 1 medium onion, chopped
• black beans, rinsed and drained
• 1/2 cup packed fresh cilantro stem
• 1 tablespoon canned chipotle chile in adobo (to taste)
• 1/3 cup olive oil
• 1/3 cup fresh lime juice
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 2 firm-ripe california avocados, halved, pitted, and left unpeeled
• 3 ounces corn chips, such as fritos corn chips (1 1/2 cups)
• 1 romaine lettuce hearts, separated into leaves

Recipe

• 1 remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
• 2 purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
• 3 cut avocado into 1/2-inch cubes, without cutting through peel.
• 4 toss chicken mixture with chips. scoop avocado into chicken mixture with a spoon. serve salad on romaine leaves.