Chopped Chicken Salad with Cafe Rio Flavors

Directions

If you don’t have leftover rotisserie chicken, bring a small saucepan of water to a low boil while you trim visible fat from the chicken breasts and cut them in half . When the water is barely boiling, add trimmed chicken breast pieces and cook on lowest possible heat about 15 minutes, or until the chicken is firm and cooked through. Drain and let chicken cool. Put the beans into a colander placed in the sink and rinse well with cold water Let beans drain while you prep other ingredients. Dice cooled chicken into bite-sized pieces. Put in a small bowl and toss with about 2 tablespoons Cafe Rio Dressing. Cut ends of romaine heads and remove any spoiled outer leaves. Chop lettuce into bite sized pieces, wash with cold water in a salad spinner, and spin dry Cut up avocados, place in a bowl, and toss with the lime juice. Cut cherry tomatoes in half. Chop cilantro, wash in salad spinner, and spin dry or dry with paper towels. Put the lettuce, black beans, tomatoes, and cilantro in a large salad bowl and toss with enough dressing to moisten all the ingredients. Add the marinated chicken and toss to combine. Divide into four bowls and top each with a generous amount of diced avocado. Serve right away. To make this salad ahead for Weekend Food Prep, I would cook the chicken and dice into pieces, mix dressing, drain and rinse beans, chop romaine, chop cilantro, and make the dressing. Dice chicken and store in fridge with a small amount of dressing. Store black beans in a snap-tight container. Store the chopped and washed lettuce and cilantro together in a Ziploc bag. Store dressing in a container for the fridge. When you’re reading to eat the salad later, chop avocado and tomatoes and assemble salad as above.