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

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• 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