Monday, March 21, 2011

Monday: Chipotle Chicken Taco Salad

Pin It Now! Quick and Easy!!  I've made this dish before and I've really enjoyed the taste.  I didn't know where to find Chipotle chili peppers in adobe sauce, but I then spotted them in the International section of the grocery store.  They are by the jalapeños and green chili's.  It supposed to have a bit of a kick, so I'll use sparingly to start and then let the hubby spike his own dish.  I use frozen corn and this time I'm using a rotisserie chicken (time saver).
Serve with a side of chips and salsa, or guacamole.  It would also been fun to put inside one of those taco shells!  :)  Enjoy! 

  • YIELD: 4 servings (serving size: 2 1/2 cups)
  • COURSE: Main DishesSalads
  • Cooking Light
  • Dressing:
  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 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)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • (15-ounce) can black beans, rinsed and drained
  • (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.


Click and Cook said...

This was so tasty. I admit my photo is a portion size is probably meant for more like 4 people..but I was hungry! LOL

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