I’m loving those store bought rotisserie chickens lately.  They yield so much meat and are super moist and tender.  The leftover possibilities are endless!

• 4 cups leftover chicken, chopped
• 1 15 oz. can of chickpeas, rinsed and drained
• 1 15 oz can of black beans, rinsed and drained
• 1 jalapeno, minced
• 3 cloves garlic, minced
• 1/2 red onion, chopped
• handful of fresh, flat leaf parsley, chopped
• handful of fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp chipotle chili powder
• juice of 2 limes, zest of 1
• 6 tomatoes, seeded and chopped*
• salt and pepper
• 2 tbs extra virgin olive oil
• sour cream for garnish
• pickled jalapenos for garnish

Combine all ingredients in a large bowl and toss to combine.  Season to taste with salt and pepper.

To serve, top with a dollop of sour cream, some pickled jalapeno slices and a dash more chili powder.

*I tend to use Campari tomatoes but you can substitute cherry, just throw in a few more.  To seed your tomatoes, simply halve them and squeeze to release the seeds.  This cuts down on the water content.