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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad. 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 |
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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