Chipotle Chicken Taco Salad

Yield: 4 servings (serving size: 2 1/2 cups)
Source: Cooking Light, AUGUST 2006
CL Comments: The creamy dressing mellows the heat from the chiles. Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. Total time: 34 minutes.
Amy's Comments: Easy to make (just a little chopping, that's all!) and VERY tasty!! It made a very filling dinner. I made up the dressing in a seperate bowl. Then put everything but the lettuce in a bowl. Then stirred the dressing in and served the mix over the lettuce. This would kickbutt rolled in a tortilla with some lettuce too! YUM! (PS: You could make this core but subbing FF sour cream)

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

INSTRUCTIONS:

  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g

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