Chipotle Chicken Taco Salad
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • Dressing:
  • ⅓ cup chopped fresh cilantro
  • ⅔ cup light sour cream
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • ¼ teaspoon salt
  • Salad:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • ½ cup diced peeled avocado
  • ⅓ cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8¾-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Instructions
  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
  3. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Recipe by In Good Taste at http://ingoodtaste.kitchen/chipotle-chicken-taco-salad/