2 boneless, skinless chicken breasts, grilled and cubed
1-1/2 T lime juice
1 t minced garlic
3 c romaine hearts sliced thin
1 medium Hass avocado, chopped
¼ t kosher salt
¼ t black pepper
½ can Delmonte Chipolte Chiles diced tomatoes
Combine juice, garlic, tomatoes, salt, and pepper in a large bowl.
Add avocados and stir gently.
Toss romaine in gently until completely covered with sauce mix.
Plate the salad and top with the grilled chicken.