Chipotle Chicken Taco Salad

By Texaschef11

Ingredients

• For the dressing
• 1/3 cup chopped fresh cilantro
• 2/3 cup sour cream
• 1 tablespoon minced chipotle chile (canned in adobo) plus 1/2 teaspoon adobo sauce.
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• For the salad
• 1/2 tablespoon butter
• 1 cup fresh corn kernels
• 4 cups shredded romaine lettuce
• 2 cups chopped grilled chicken breasts (season with southwestern type spices before cooking if possible)
• 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

Preparation

Step 1

To make the dressing

In a small bowl, whisk together cilantro, sour cream, chipotle chile, adobo sauce, cumin, chili powder, lime juice and salt.

In a small skillet, melt butter over medium heat. Add corn kernels and cook 3-4 minutes until heated through and tender. Remove from heat and let cool.

To make the salad

In a large bowl, add lettuce, chopped chicken, tomatoes, avocado, onion, black beans and sauteed corn. Gently toss together. Add dressing and toss to thoroughly combine mixture.