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Chipotle Chicken Taco Salad Recipe

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This recipe for Chipotle Chicken Taco Salad is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
1/3 C. fresh cilantro (optional if you don't like)
2/3 C. light sour cream
1 t. minced chipotle chile, canned in adobo sauce ( use more if you like it hot!)
1 t. cumin
1 t. chili powder
4 t. fresh lime or lemon juice
1/4 t. salt

SALAD:
4 C. romaine lettuce
2 C. chopped roasted chicken (rotisserie)
1 C. cherry tomatoes halved
1/2 C. diced, peeled avacado
1/4 C. thinly sliced red onion
1 (15 oz.) can black beans, rinsed and drained
1 (8 3/4 oz.) can whole kernel corn, rinsed and drained - can use fresh if you have

Directions:
Directions:
To prepare dressing, combine first 7 ingredients and stir well.
To prepare salad, combine letttuce and remaining ingredients in large bowl. Drizzle dressing over salad, toss to gently coat.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
quick tip: puree leftover chipotle chiles in adobo sauce, and freeze teaspoonfulls on baking sheet. Once solid, transfer to zip top bag to store premeasured amounts for future use!

 

 

 

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