Chopped Salad with Lemon-Chipotle Dressing

INGREDIENTS

• 1 roast chicken, about 2 lb.
• 2 Tbs. Dijon mustard
• 2 Tbs. fresh lemon juice
• 6 Tbs. olive oil
• 1/3 cup minced fresh basil
• 1 shallot, minced
• 1 to 1 1/2 tsp. minced canned chipotle chilies in adobo sauce, with sauce
• Coarse kosher salt and freshly ground pepper, to taste
• 2 Persian or Asian cucumbers, halved lengthwise and cut crosswise into 1/2-inch pieces
• 2 heirloom tomatoes, diced
• 1 red bell pepper, seeded and diced
• 1 to 2 romaine hearts, trimmed and chopped
• 1 large avocado, firm but ripe, pitted, peeled and diced