Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad

Dressing: (use half amounts of adobo sauce, cumin and chili powder)

• • 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 skinless, boneless chicken breasts (about 2 breasts) or Crock Pot Beef Carnitas Tacos

  • 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

• Cheese

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.

Yield: 4 Servings Servings Size: Approx 2 1/2 cups

from http://nutmegnotebook.com/2011/06/chipotle-chicken-taco-salad-2/