Chipotle Chicken Taco Salad
Yields 3 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.