CHIPOTLE CHICKEN SALAD

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Chipotle Chicken Salad image

This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken.

Provided by Annacia

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 (2 lb) rotisserie-cooked chicken, at room temperature
1 medium white 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

Steps:

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

Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 5.7, Cholesterol 52.2, Sodium 441.4, Carbohydrate 20.6, Fiber 7.3, Sugar 2.6, Protein 19.8

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