Ingredients
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1 (2 lb) rotisserie-cooked chicken, at room temperature
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1 medium white onion, chopped
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black beans, rinsed and drained
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1/2 cup packed fresh cilantro stem
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1 tablespoon canned chipotle chile in adobo (to taste)
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1/3 cup olive oil
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1/3 cup fresh lime juice
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3/4 teaspoon salt
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3/4 teaspoon black pepper
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2 firm-ripe california avocados, halved, pitted, and left unpeeled
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3 ounces corn chips, such as Fritos corn chips (1 1/2 cups)
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1 romaine lettuce hearts, separated into leaves
Instructions
- 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.