Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad
Photo by Lee Harrelson

Ingredients

  • 4 cups shredded romaine lettuce
  • 4 teaspoons fresh lime juice
  • 4 cups shredded romaine lettuce
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
  • ½ cup diced peeled avocado
  • 1 cup cherry tomatoes, halved
  • Salad:
  • + 25 more ingredients
    • 1 cup cherry tomatoes, halved
    • 1 teaspoon ground cumin
    • 1 tablespoon minced chipotle chile, canned in adobo sauce
    • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
    • Salad:
    • 1 (15-ounce) can black beans, rinsed and drained
    • ½ cup diced peeled avocado
    • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
    • 1 teaspoon ground cumin
    • 1/3 cup thinly vertically sliced red onion
    • 1/3 cup thinly vertically sliced red onion
    • 1 tablespoon minced chipotle chile, canned in adobo sauce
    • 4 teaspoons fresh lime juice
    • 1 (15-ounce) can black beans, rinsed and drained
    • ¼ teaspoon salt
    • 2/3 cup light sour cream
    • ¼ teaspoon salt
    • 1/3 cup chopped fresh cilantro
    • 1/3 cup chopped fresh cilantro
    • Dressing:
    • Dressing:
    • 1 teaspoon chili powder
    • 2/3 cup light sour cream
    • 1 teaspoon chili powder
    • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

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 tas...

View full recipe at My Recipes

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