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.
Recipe information
Total Time
10 min
Yield
Makes 6 servings
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
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Preparation
Step 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.
Step 2
Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
Step 3
Cut avocado into 1/2-inch cubes, without cutting through peel.
Step 4
Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.