Real Recipes From Real Home Cooks ®

chipotle chicken salad

Photo by: ~Nimz~
review
Private Recipe by
Annacia *
Moose Jaw, SK

Super easy as it starts with a store bought cooked chicken, it's also delicious.

yield 6 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For chipotle chicken salad

  • 1
    (2 lb) rotisserie-cooked chicken, at room temperature
  • 1
    medium white onion, chopped
  • 1 can
    black beans, rinsed and drained
  • 1/2 c
    packed fresh cilantro
  • 1 Tbsp
    canned chipotle chile in adobo (or to taste)
  • 1/3 c
    olive oil
  • 1/3 c
    fresh lime juice
  • 3/4 tsp
    salt
  • 3/4 tsp
    black pepper
  • 2
    firm-ripe california avocados, halved, pitted, and left unpeeled
  • 3 oz
    corn chips, such as fritos corn chips (1 1/2 cups)
  • 1
    romaine lettuce hearts, separated into leaves

How To Make chipotle chicken salad

  • 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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