chipotle chicken salad
Super easy as it starts with a store bought cooked chicken, it's also delicious.
prep time
20 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 - (2 lb) rotisserie-cooked chicken, at room temperature
- 1 - medium white onion, chopped
- 1 can black beans, rinsed and drained
- 1/2 cup packed fresh cilantro
- 1 tablespoon canned chipotle chile 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 ounces corn chips, such as fritos corn chips (1 1/2 cups)
- 1 - romaine lettuce hearts, separated into leaves
How To Make chipotle chicken salad
-
Step 1Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
-
Step 2Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture
-
Step 3Cut avocado into 1/2-inch cubes, without cutting through peel.
-
Step 4Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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