Chicken Taco Salad with Warm Beans

Ingredients

• 3 cups chopped rotisserie chicken, divided (420 g)
• 1 (15-ounce) can black beans, drained (425 g)
• 1/4 cup water (60 g)
• 2 teaspoons taco seasoning, divided (6 g)
• 2 romaine hearts, chopped (400 g)
• 1 cup corn kernels, drained (165 g)
• 1 cup halved cherry tomatoes (150 g)
• 1/2 cup finely diced red onion (75 g)
• 1 avocado, diced (150 g)
• 1/3 cup crushed tortilla chips (35 g)
• 2 tablespoons lime juice, 1 tablespoon olive oil (44 g)

Instructions

1. Prepare vegetables. Chop romaine, halve tomatoes, dice onion, and cut avocado last. Toss avocado with one tablespoon lime juice. Place each topping in a separate bowl, keeping chips aside until serving for best texture.
2. Warm beans. Combine beans, water, and one teaspoon taco seasoning in a skillet. Heat over medium until steaming, stirring often, about four minutes. Stir in two cups chicken and cook until coated and warmed through.
3. Whisk dressing. Whisk remaining lime juice, olive oil, and remaining taco seasoning in a large bowl. Add romaine, then toss gently until the leaves are lightly coated and still look dry at edges.
4. Assemble salads. Divide dressed romaine among four bowls. Add warm bean and chicken mixture, corn, tomatoes, onion, and avocado. Sprinkle crushed chips and cilantro over each bowl immediately before eating.
5. Pack extras. Place remaining one cup chicken in two containers with any extra beans, corn, and vegetables. Keep chips, dressing, and avocado separate. Refrigerate these components for a fast assembled lunch tomorrow that stays crisp.
6. Serve now. Serve the bowls with extra lime wedges and hot sauce. Let each person add more chips at the table. The contrast between warm beans and cold lettuce matters most here.

Notes

• Use 3 cups of chicken for this recipe, reserving the rest of a standard rotisserie chicken for another meal.
• For less heat, choose mild taco seasoning and serve hot sauce separately. For more heat, add sliced jalapeño with the tomatoes.
• If your chicken is already strongly seasoned, start with three-quarters teaspoon taco seasoning in the beans, then adjust after tasting.