Ingredients:
1 (2 lb) rotisserie-cooked chicken, at room temperature
1 medium white onions, chopped
black beans, rinsed and drained
1/2 cup packed fresh cilantro stems
1 tablespoon canned chipotle chiles 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:
Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
Puree 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.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.