Chopped Chicken Salad with Cafe Rio Flavors

Ingredients

• 2-3 cups leftover rotisserie chicken, diced
• 1 can black beans, rinsed and drained well
• 2 heads romaine lettuce, washed, spun dry in salad spinner, and chopped
• 2 avocados, diced
• 1 T fresh squeezed lime juice
• 1 cup cherry tomatoes, cut in half
• 1/2 bunch chilantro, or more, chopped and washed
• 8 tablespoons Cafe Rio Style Creamy Tomatillo Salad Dressing

Directions

1. If you do not have leftover rotisserie chicken, set a small saucepan of water over the heat and bring it to a gentle boil. While it heats, trim away any visible fat from the chicken breasts, then cut them in half so they cook faster. Once the water is just barely boiling, add the chicken pieces and cook over the lowest heat for about 15 minutes, until the chicken feels firm and is cooked all the way through. Drain it and set it aside to cool.
2. Set a colander in the sink, add the beans, and rinse them thoroughly with cold water until the foam is gone. Leave them to drain while you get the rest of the salad ready. If they are still damp when you are ready to add them, blot them with paper towels.
3. Cut the cooled chicken into bite-size pieces. Place it in a small bowl and coat it with about 2 tablespoons Cafe Rio Dressing.
4. Trim the ends from the romaine and discard any damaged outer leaves. Cut the lettuce into bite-size pieces, rinse it in cold water in a salad spinner, and spin it dry. If you do not have a salad spinner, wash it and dry it with paper towels.
5. Dice the avocados, put them in a bowl, and gently toss them with the lime juice.
6. Halve the cherry tomatoes.
7. Chop the cilantro, rinse it in a salad spinner, and spin it dry, or dry it well with paper towels.
8. In a large salad bowl, combine the lettuce, black beans, tomatoes, and cilantro. Add enough dressing to lightly coat everything, then toss.
9. Add the dressed chicken and toss again to bring the salad together. Divide it among 4 bowls and spoon a generous amount of diced avocado over each one.
10. Serve right away.
11. For Weekend Food Prep, cook the chicken and cut it into pieces, mix dressing, drain and rinse the beans, chop the romaine, chop the cilantro, and make the dressing. Store the diced chicken in the fridge with a little dressing. Put the black beans in a snap-tight container. Place the washed, chopped lettuce and cilantro together in a Ziploc bag. Refrigerate the dressing in a container. When you are ready to eat, dice the avocado and tomatoes, then put the salad together as described above.