Chipolte Chicken Salad

By jenknoll

Calories: 249 (30% from fat)
Fat: 8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein: 23.3g
Carbohydrate: 25.1g
Fiber: 7g
Cholesterol: 50mg
Iron: 2.2mg
Sodium: 650mg
Calcium: 106mg

Ingredients

• 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 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

Details

Servings 4

Preparation

Step 1

1. To prepare dressing, combine first 7 ingredients, stirring well.

2. 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.