Chicken Salad

Recipe courtesy of ilovedave

 

• 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

Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.

Purée 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.