Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad

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  • Prep Time


  • Total Time


  • Servings



  • Dressing:

  • cup chopped fresh cilantro

  • 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

  • ¼

    teaspoon salt

  • Salad:

  • 4

    cups shredded romaine lettuce

  • 2

    cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

  • 1

    cup cherry tomatoes, halved

  • ½

    cup diced peeled avocado

  • cup thinly vertically sliced red onion

  • 1

    (15-ounce) can black beans, rinsed and drained

  • 1

    (8¾-ounce) can no-salt-added whole-kernel corn, rinsed and drained


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 taste great in this dish.


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