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
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.
