Chipotle Chicken Salad

• 1 (2 lb) rotisserie-cooked chicken, at room temperature
• 1 medium white onion, chopped
• black beans, rinsed and drained
• 1/2 cup packed fresh cilantro stem
• 1 tablespoon canned chipotle chile in adobo (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 ounces corn chips, such as Fritos corn chips (1 1/2 cups)
• 1 romaine lettuce hearts, separated into leaves

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. Puree 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.

chicken, white onion, black beans, cilantro stem, chipotle chile, olive oil, lime juice, salt, black pepper, california avocados, corn chips, romaine lettuce hearts

Taken from www.food.com/recipe/chipotle-chicken-salad-178151 (may not work)