CHIPOTLE CHICKEN SALAD

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

Ingredients

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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