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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken. Ingredients:
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 |
Directions:
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.
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