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  • subheading: FOR THE DRESSING:
  • ¼ cup mayo, plus more if needed
  • ¼ cup plain nonfat greek yogurt, or use more mayo
  • 2 tablespoons freshly squeezed lime juice, about 2 tablespoons
  • 1 to 3 chipotle peppers (in adobo)
  • 1 tablespoon Adobo Sauce, see notes
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chipotle powder
  • subheading: FOR THE SALAD:
  • 3 cups shredded cooked chicken, leftover or rotisserie
  • 1 can black beans, rinsed and drained
  • ¼ cup red bell pepper, finely diced
  • ¼ cup orange bell pepper, finely diced
  • ¼ cup romaine ribs (white/light green parts of leaf), thinly sliced, or use finely chopped celery
  • ¼ cup red onion, finely diced
  • 2 green onions, sliced
  • ¼ cup roughly chopped fresh cilantro, or more to taste
  • freshly ground black pepper, to taste
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