Chipotle Chicken Taco Salad - cooking recipe
Ingredients
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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 cooked boneless skinless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt-added corn, rinsed and drained
Preparation
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Dressing: Combine first 7 ingredients, stirring well.
Salad: Combine lettuce and remaining ingredients in a large bowl.
Drizzle dressing over salad; toss gently to coat.
Serve immediately.
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