Chipotle Chicken Taco Salad

Cooking for a Crowd, Recipes, Worknight Dinners
chipotle chicken taco salad
chipotle chicken taco salad

Photo: Leigh Loftus

If you like to cook, then taking the ingredients that are already in your pantry and creating a wonderful seasonal salad is probably a piece of cake. If you don’t like to cook, then there are probably no ingredients in your pantry let alone those to create a wonderful seasonal salad.

chipotle chicken taco salad

Photo: Leigh Loftus

The good news is that most of the ingredients in this recipe, on their own, are shelf stable, so if you buy them and decide that it’s a happy hour night instead of a salad night, you can make this in the next day or two.

My favorite thing about this salad dressing is that you can make it as mild or spicy as you want to. I happen to love chipotles. I’m somewhat of a wimp when it comes to other spicy foods (like Sriracha or wasabi) but for whatever reason, I could eat chipotle peppers in just about everything and never call Uncle. To me, chipotle peppers have a smoky heat that’s more tolerable than jalapeño or habañero pepper, especially when paired in a cool yogurt dressing with tons of cilantro.

If you’re cooking for two and you make it for dinner, you’ll probably have leftovers the next day, which is perfect. The leftovers are great for lunch, because it’s hearty, high in protein and won’t leave you starving by 5:00 PM.

chipotle chicken taco salad

Photo: Leigh Loftus

5.0 from 1 reviews
Chipotle Chicken Taco Salad
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Total time: 
Serves: 4

  • 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
  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.

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    Amanda | The Chunky Chef
    April 14, 2017 at 1:30 pm

    This is so totally my kind of taco salad!

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