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Chipotle Chicken Salad

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

Ingredients Edit

Directions Edit

  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 Edit

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

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