The Global Kitchen

I'm getting down to the bare bones in my fridge before I leave. I had most of the ingredients for this salad on hand and had to make a regional dish for The Monthly Challenge Blog.

I didn't buy a rotisserie chicken-instead I baked a boneless,skinless chicken breast in foil in the oven for 25 minutes at 375. I seasoned it with salt and pepper. I normally would use tortilla chips but the Frito's are outstanding in this salad.

Chipotle Chicken Salad Gourmet Magazine July 2006

Melissa Roberts-Matar

ingredients
1 rotisserie-cooked chicken (2 lb) at room temperature
1 medium white onion, chopped
1 (15- to 19-oz) can black beans, rinsed and drained
1/2 cup packed fresh cilantro sprigs
1 rounded tablespoon canned chipotles 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 oz corn chips such as Fritos (1 1/2 cups)
1 heart of romaine, separated into leaves
preparation
Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.

Purée 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.

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