May 23, 2012

Chipotle Chicken Salad

1 Rotisserie Chicken (2 lbs) at room temp
1 med White Onion, chopped
1 can (15-19 oz) Black Beans, drained and rinsed
1/2 c packed Fresh Cilantro Sprigs
1 tbsp Canned Chipotles in Adobo Sauce, or Adobo Sauce
1/3 c Olive Oil
1/3 c Fresh Lime Juice
3/4 tsp Salt
3/4 tsp Black Pepper
2 firm-ripe California Avocados, halved, pitted, left unpeeled
3 oz Corn Chips such as Fritos
1 heart Romaine Lettuce, separated into leaves

Remove chicken from bones in large chunks, leaving skin if desired. Toss together with onion and black beans in large bowl. Puree cilantro, chipotles, oil, lime juice, salt, and pepper in blender. Add chicken to thicken. Cut avocados into 1/2-inch cubes, without cutting through peel. Toss chicken mix with chips. Scoop avocado into chicken mix with spoon. Serve on romaine leaves.