Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
790
Calories
47g
Protein
42g
Fat
68g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Recipe sourced from
fandom