Chipotle Chicken Salad

Chipotle Chicken Salad

This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken. by Annacia 6 servings 20 min 20 min prep

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 stems 1 tablespoon canned chipotle chiles 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

Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl. Pur�e cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.

Cut avocado into 1/2-inch cubes, without cutting through peel. Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.

Nutrition Facts

Calculated for 1 serving (281g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon chipotle chiles in adobo Calories 447 Calories from Fat 299 (67%) Amount Per Serving %DV Total Fat 33.3g 51% Saturated Fat 5.7g 28% Polyunsat. Fat 6.2g Monounsat. Fat 18.7g Trans Fat 0.1g Cholesterol 52mg 17% Sodium 441mg 18% Potassium 754mg 21% Total Carbohydrate 20.6g 6% Dietary Fiber 7.3g 29% Sugars 2.6g Protein 19.8g 39% Vitamin A 6336mcg 126% Vitamin B6 0.5mg 26% Vitamin B12 0.2mcg 3% Vitamin C 35mg 59% Vitamin E 3mcg 10% Calcium 82mg 8% Magnesium 60mg 15% Iron 2mg 13% Alcohol 0.0g Caffeine 0.0mg

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