I use left-over chicken breast for this, but the rotisserie chicken is just as easy! This makes a beautiful salad served on lettuce, but the crunch of the chips is heaven.
2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa
1 ripe avocado, peeled and chopped
3 ounces tortilla chips
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.
Recipe and photo from cookinglight.com