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 Dishes, Salads
• Cooking Light

Ingredients

• 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
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

• 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.