Tuesday, May 14, 2013
Chipotle Chicken Taco Salad
We have had a much cooler spring in Texas this year for sure!! But this last weekend it has started to warm up into the 80's and I am starting to crave summer salads. As I was looking at recipes this one caught my eye and I had to give it a try. It is a lot like the Southwestern Chopped Chicken Salad I wrote about a while back. The salad ingredients are almost the same, but the dressing is different. They both are very good!!
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobe sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
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
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.
Source: Nutmeg Notebook