Chipotle Chicken Taco Salad

I am a huge fan of salads! I love the crunch of the lettuce & the myriad of toppings with a creamy cool dressing. In the summer I like to grill as often as we can, because that means my husband will make dinner! He is the King of the Grill at our house, & yeah, sometimes I don’t feel like cooking & need a break from the kitchen.

This dish we actually did together, but it is so quick & easy it wouldn’t have mattered who made it. My husband put this on his “Make again soon list.” I really liked this salad! It’s got lots of great flavors going on: sweet crunchy corn, smooth creamy avocado, & a creamy dressing with a tad bit of heat. Perfection!

5 from 2 ratings

Chipotle Chicken Taco Salad

Created by Amber Brady

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YieldsYields3 to 4 Servings

Ingredients

Dressing:

• ▢ ⅓ cup light sour cream
• ▢ ⅓ cup light mayonnaise
• ▢ 1 Tbsp pureed chipotle chile with adobo sauce, (from can — SEE NOTES FOR TIP)
• ▢ 1 tsp dried cilantro leaves
• ▢ 1 tsp ground cumin
• ▢ 1 tsp chili powder
• ▢ 4 tsp fresh lime juice
• ▢ ½ tsp salt
• ▢ 1 ½ tsp granulated sugar
• ▢ 1 tsp garlic powder

Salad:

• ▢ 4 cups shredded romaine or green leaf lettuce
• ▢ 2 cups diced grilled chicken breasts, seasoned however you like
• ▢ 1 large avocado, peeled & diced
• ▢ ½ small red onion, small diced
• ▢ 15 oz can black beans, drained & rinsed
• ▢ 15.25 oz can no-salt-added whole-kernel corn, drained

Instructions

 

• Whisk dressing in a small bowl.
• Combine lettuce & remaining ingredients in a large bowl.
• Toss gently with dressing. Serve immediately.

Notes

• CHIPOTLE: Puree the whole can of chipotle chiles with adobo sauce. Pour mixture into an ice cube tray & freeze in 1 Tbsp portions. Store in a plastic freezer bag & pull cubes as needed. Don’t go wasting that whole can on one chipotle chile!
• Would be great with tortilla strips or even french fried onions straws.

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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