Chipotle Chicken Salad

By cyosi

Ingredients

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream or yogurt
• 1/2 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 chicken breasts, marinated and cooked
• 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
• Marinade (for chicken):
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano leaves
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

For dressing, combine all ingredients in a food processor and mix until completely smooth and combined.

In a seperate bowl, mix together all the ingredients for the marinade. Cut chicken breasts into bite size pieces and add to marinade. Allow to marinate for several hours of overnight.

Cook chicken in a skillet until no longer pink. Set aside and keep warm. Prepare salads and then add chicken and top with dressing.