CHIPOTLE CHICKEN SALAD

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Chipotle Chicken Salad image

Provided by Melissa Roberts-Matar

Categories     Blender     Bean     Chicken     Citrus     Onion     Vegetable     Quick & Easy     Lunch     Summer     Gourmet     Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 12

1 rotisserie-cooked chicken (2 lb) at room temperature
1 medium white onion, chopped
1 (15- to 19-oz) can black beans, rinsed and drained
1/2 cup packed fresh cilantro sprigs
1 rounded tablespoon canned chipotles in adobo, or 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 oz corn chips such as Fritos (1 1/2 cups)
1 heart of romaine, 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.

*** Explore more Chipotle Chicken Salad Recipes »

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #salads     #poultry     #diabetic     #chicken     #dietary     #spicy     #meat     #taste-mood

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