Chipotle Chicken Salad

Dressing:

  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 3/4 t. salt
  • 3/4 t. pepper
  • 1 T. (rounded) canned chipotles in adobo

Blend together well in blender or emersion blender.

Mix together in large bowl:

  • 1 rotisserie-cooked chicken (comes apart better if not cold)
  • 1 medium sweet white onion, chopped  (red if desired and/or some green onions)
  • 1 can black beans, rinsed
  • 1/2 C.  cilantro, snipped w/ scissors
  • 2 avocados, diced
  • 1 1/2 frozen corn

Toss dressing with chicken mixture and chill.  Serve with crushed Fritos.

I double the dressing recipe and end up using about 3/4 of it.  You’ll find other uses for the little left over—trust me!

 

Compliments of Jenny Miller