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 tbsp canned chipotles in adobo, or to taste
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
Directions
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.
2.
Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
3.
Cut avocado into 1/2-inch cubes, without cutting through peel.
4.
Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
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