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
 * © 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Prep time: 20 minutes
 * Recipe makes 6 servings

Ingredients

 * 1 (2 lb) rotisserie-cooked chicken, at room temperature
 * 1 medium white onion, chopped
 * black beans, rinsed and drained
 * ½ cup packed fresh cilantro stems
 * 1 tablespoon canned chipotle chiles in adobo (to taste)
 * ⅓ cup olive oil
 * ⅓ cup fresh lime juice
 * ¾ teaspoon salt
 * ¾ teaspoon black pepper
 * 2 firm-ripe California avocados, halved, pitted, and left unpeeled
 * 3 ounces corn chips, such as Fritos corn chips (1½ cups)
 * 1 romaine lettuce hearts, 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 ½-inch cubes, without cutting through peel.
 * 4) Toss chicken mixture with chips.
 * 5) Scoop avocado into chicken mixture with a spoon.
 * 6) Serve salad on romaine leaves.

Nutritional information
Calculated for 1 serving (281g) not including chipotle chiles in adobo:
 * Calories 447 | Calories from Fat 299 (67%) | Total Fat 33.3g 51% (Saturated Fat 5.7g 28%, Polyunsat. Fat 6.2g, Monounsat. Fat 18.7g, Trans Fat 0.1g) | Cholesterol 52 mg 17% | Sodium 441 mg 18%  | Potassium 754 mg 21%  | Total Carbohydrate 20.6g 6% (Dietary Fiber 7.3g 29%, Sugars 2.6g) | Protein 19.8g 39%  | Vitamin A 6336mcg 126% | Vitamin B6 0.5 mg 26% | Vitamin B12 0.2mcg 3%  | Vitamin C 35 mg 59% | Vitamin E 3mcg 10%  | Calcium 82 mg 8% | Magnesium 60 mg 15% | Iron 2 mg 13%  | Alcohol 0.0g | Caffeine 0.0 mg