Shred the chicken from one roasted chicken (I grab a pre-cooked one at the deli to save time and keep my kitchen cool)
Dice one avocado
Blanch one (or two if you wish) ear white corn, cut kernels off.
Chop one quarter to one half of a red onion
Chop a generous handful of cilantro
Cut a pint of grape tomatoes in half
In bowl, whisk together the juice of a large lime, two tablespoons olive oil, and a half capful-ish of Chipotle chile powder
Mix all ingredients, drizzle chipotle dressing and stir. Serve over crushed tortilla chips (I like the lime ones) and have a cold margarita ready.
Enjoy! This takes no time at all if you buy the chicken and it feeds a crowd. If you want more heat, dice a jalapeno in there - yum!