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Chipotle Chicken Taco Salad Recipe

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This recipe for Chipotle Chicken Taco Salad is from The Lawrence Family Cookbook 2019, 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:  
¼ to ⅓ C. chopped fresh cilantro
⅔ C. light sour cream
1 T. minced chipotle chile pepper, canned in adobo sauce
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
4 C. shredded romaine lettuce
2 skinless boneless chicken breasts, grilled and thinly sliced
1 C. halved cherry tomatoes
1/3 C. chopped red onion
1 (15 oz.) can black beans, rinsed and drained
1 (8.75 oz.) can whole kernel corn, rinsed and drained
Directions:
Directions:
In a small bowl, combine cilantro, sour cream, chile pepper, cumin, chili powder, lime juice and salt; mix well and set aside. In a large bowl, combine lettuce, chicken, tomatoes, avocado, onion, beans, and corn. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

For a variation, substitute drained and rinsed pinto or kidney beans for the black beans, or add a spoonful of adobo sauce for added spiciness.
Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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