Chipotle chicken salad

Serves 6.

2-lb roasted chicken, cooled
1 onion, diced
15-oz can black beans, rinsed and drained
1/2 C cilantro leaves
1 T canned chipotles in adobo
1/3 C olive oil
1/3 C lime juice
3/4 t salt
3/4 t pepper
2 avocados, pitted, peeled, and diced
1-1/2 C Fritos
Leaf or Romaine lettuce leaves

Remove chicken from bone and toss with onion and beans in a large bowl. Puree cilantro, chipotles, oil, lime juice, salt, and pepper in a blender. Toss with chicken mixture. Toss with the chips and serve over lettuce with avocado on top.