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Chipotle Chicken Taco Salad Recipe

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This recipe for Chipotle Chicken Taco Salad is from Erica's Cookbook, 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 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Calories: 249, Fat: 8.2g, Saturated fat: 2.8g, Monounsaturated fat: 2.9g, Polyunsaturated fat: 0.7g, Protein: 23.3g, Carbohydrate: 25.1g, Fiber: 7g, Cholesterol: 50mg, Iron: 2.2mg, Sodium: 650mg, Calcium: 106mg

 

 

 

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