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Location: Texas, United States

Thursday, February 23, 2012

Chipotle Chicken Taco Salad

From Cooking Light.

1/3 cup chopped fresh cilantro $
2/3 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 $
1/4 teaspoon salt $
4 cups shredded romaine lettuce $
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) $
1 cup cherry tomatoes, halved $
1/2 cup diced peeled avocado $
1/3 cup thinly vertically sliced red onion $
1 (15-ounce) can black beans, rinsed and drained $
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained $


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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