Chipotle Chicken Salad

Adapted from Epicurious

~from Savoring Time in the Kitchen

Yield: Makes 4 servings

1 large rotisserie-cooked chicken at room temperature (I used only the breast meat in this salad)

1/4 cup packed fresh cilantro sprigs (I forgot to buy cilantro so substituted 1 tsp. dried)

1 rounded tablespoon canned chipotles in adobo, or to taste

1/2 cup light sour cream

1/3 cup olive oil

Fresh lime juice (about 2 limes worth)

3/4 teaspoon salt

3/4 teaspoon black pepper

4-5 green onions, chopped

1 (15- to 19-oz) can black beans, rinsed and drained

2 firm-ripe California avocados, halved, pitted, and cut into 1/2 inch cubes

2 firm tomatoes, cut into 1/2 inch pieces

3 oz tortilla chips, gently crushed into small but not tiny pieces (1 1/2 cups)

1 large head of romaine, rinsed and chopped

Shredded Mexican blend cheese - optional

Sliced black olives - optional

Remove chicken breast from bone and cut into large chunks and reserve. 

Purée cilantro, chipotles, sour cream, lime juice, salt, and pepper in a small chopper/blender, then slowly whisk in olive oil. Adjust to taste with either more adobo sauce, sour cream or lime juice.

Place romaine, chicken pieces, chopped onion, black beans, cubed avocado, tomato and crushed tortilla chips into a large salad bowl. 

Add enough dressing to coat and toss gently. 

Serve with additional tortilla chips for garnish and to scoop the salad. 

Note: The original recipe does not call for sour cream but I find it's a nice, cool counterpart to the chipotles in adobo. The salad can also be served on whole romaine leaves rather than mixed with chopped romaine.