Chipotle Chicken Taco Salad

Yield:

4 servings (serving size: 2 1/2 cups)

 

Ingredients

Dressing:

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)

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

Preparation

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.