Chipotle Chicken Salad

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

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 (2 lb)  rotisserie-cooked chicken, at room temperature
• 1  medium  white onion, chopped
•  black beans, rinsed and drained
• 1⁄2 cup  packed fresh cilantro stem
• 1  tablespoon  canned chipotle chile in adobo (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  ounces  corn chips, such as Fritos corn chips (1 1/2 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 1/2-inch cubes, without cutting through peel.
4. Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.