Monday, April 20, 2009

Chipotle Chicken Taco Salad

This is a terrific and light summer salad. I made it for my friend Lauren awhile ago and she liked it so much that she asked for the recipe! I like to make it because most of the items I can just pull from my kitchen cabinet without making a run to the grocery store! And that always puts a smile on my face :)

Chipotle Chicken Taco Salad (from Cooking Light)

The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes.


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

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

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.

4 servings (serving size: 2 1/2 cups) CALORIES 249 FAT 8.2g

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