Chipotle Chicken Taco Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I had been craving taco salad when I stumbled upon this recipe on the Cooking Light website. I *loved* the dressing! Feel free to change the salad components to your liking. I grilled the chicken breasts (which had been marinated in fajita marinade) the day before to speed up my prep time.

The creamy dressing mellows the heat from the chiles. Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. Total time: 34 minutes.


Ingredients You'll Need

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

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted or grilled skinless, boneless chicken breasts** (see marinade recipe below)
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


Directions

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.


Questions, Comments & Reviews


This sounds so much healthier than the way I usually make it, but sure sounds just as good, well, actually BETTER. Thanks for posting.

Yum.. I've been trying to find ways to spruce up my salad intake. Thanks!


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