In a large saucepan sauté shallots 2 minutes in oil over medium high heat. Add meat & chipotle spice. Brown meat for about 6 minutes or until cooked through. Season with salt & pepper to taste.
In the bowl of a food processor, add the garlic & chives. Pulse until garlic is minced. Add the mayonnaise, buttermilk, salt and pepper. Continue to pulse until well combined and smooth.
In a large salad bowl, plate the romaine lettuce & top with the meat mixture. Toss chopped avocado with lemon juice to prevent browning. Add avocado & tomato to the salad. Top with cheese, dressing, cilantro & serve.
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