Chipotle Chicken Taco Salad

By McCarleyRHLAC

Calories: 249, Fat: 8.2g, Saturated fat: 2.8g, Monounsaturated fat: 2.9g, Polyunsaturated fat: 0.7g, Protein: 23.3g, Carbohydrate: 25.1g, Fiber: 7g, Cholesterol: 50mg, Iron: 2.2mg, Sodium: 650mg, Calcium: 106mg WWPP 6

Ingredients

• Dressing:
• Chipotle Chicken Taco Salad
• ##1/3 cup chopped fresh cilantro
• ##2/3 cup light sour cream or yogurt
• ##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) Leftover grilled chicken works too.
• ##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 or use frozen

Preparation

Step 1

To prepare dressing, combine first 7 ingredients, stir until well mixed.

To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Store leftovers in the fridge – it’s just as good the second day!

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also work in this salad.