Chipotle Chicken Taco Salad

Dressing:

2/3 cup light sour cream

1/3 cup chopped fresh cilantro

4 teaspoons fresh lime juice

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon salt

Salad:

4 cups shredded romaine lettuce

2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

1 cup cherry tomatoes, halved

1/2 cup diced peeled avocado

1/3 cup thinly sliced red onion

1 (15-ounce) can black beans, rinsed and drained

1/2 cup frozen corn kernels, cooked and cooled

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining 6 ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. 4 servings.