Chipotle Chicken Taco Salad
1 head romaine lettuce, chopped
1 1/2 lb boneless skinless chicken breasts, cooked and cubed
1 tomato, chopped
1 avocado, chopped
1/2 cup red onion, thinly sliced
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4 oz) can corn, rinsed and drained
crushed tortilla chips, optional
Dressing:
1/3 cup fresh cilantro, chopped
2/3 cup light sour cream
1 Tbsp canned chipotle in adobo sauce, minced
1 tsp ground cumin
1 tsp chili powder
juice of 1 lime
1/4 tsp salt
Combine all ingredients for the dressing; mix well. Refrigerate until ready to serve.
Toss together romaine, chicken, tomato, avocado, red onion, black beans, and corn.
Drizzle desired amount of dressing over salad. Toss gently to coat. Serve topped with crushed tortilla chips.
Serves 6-8
Past Recipes:
One year ago: Strawberry Swirl Cheesecake Cupcakes
Two years ago: Favorite Meatloaf
Three years ago: Calzones
Recipe adapted from Nutmeg Notebook
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