Chipotle Chicken Taco Salad
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 drainedDirections
To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
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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