Chipotle Chicken Taco Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

A great Tex Mex dinner! I LOVE the addition of avocado in the salad. I used a rotisserie chicken to make assembling a breeze and the flavors combine beautifully!

Ingredients:

dressing

1/3 cup chopped fresh cilantro

2/3 cup light sour cream

1 tablespoon minced chipotle chile, canned in adobo sauce (i used about 1.5 tbsp mince chipotles + 2 tsp 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) (i bought a seasoned rotisserrie chicken for ease)

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:

1. To prepare dressing, combine first 7 ingredients, stirring well.
2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
3. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
4. Yield: 4 servings (serving size: 2 1/2 cups)

By RecipeOfHealth.com