Chipotle Chicken Taco Salad

danarachellejensen

I added the nutrition information for this recipe in the system and thought some of you might want to try it out.
Enjoy!



Chipotle Chicken Taco Salad


DRESSING:

2/3 cup light sour cream
1/3 cup chopped fresh cilantro
4 teaspoons fresh lime juice
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon salt


SALAD:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breast ( about 2 breast halves)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15oz) can black beans, rinsed and drained
1 (8 3/4oz) can no-salt-added whole-kernel corn, rinsed and drained


1. To prepare dressing, combine first 7 ingredients, stirring well.
2. To prepare salad, combine lettuce and remaining 6 ingredients in a large bowl.
3. Drizzle dressing over salad; toss gently to coat. Serve immediately. Yield: 4 servings (2 ½ cups).



CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g, mono 2.9g, poly 0.7g); PROTEIN 23.3g; CARB 25.1g; FIBER 7g; CHOL 50mg; IRON 2.2mg; SODIUM 650mg; CALC 106mg

danarachellejensen

I added the nutrition information for this recipe in the system and thought some of you might want to try it out.
Enjoy!



Chipotle Chicken Taco Salad


DRESSING:

2/3 cup light sour cream
1/3 cup chopped fresh cilantro
4 teaspoons fresh lime juice
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon salt


SALAD:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breast ( about 2 breast halves)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15oz) can black beans, rinsed and drained
1 (8 3/4oz) can no-salt-added whole-kernel corn, rinsed and drained


1. To prepare dressing, combine first 7 ingredients, stirring well.
2. To prepare salad, combine lettuce and remaining 6 ingredients in a large bowl.
3. Drizzle dressing over salad; toss gently to coat. Serve immediately. Yield: 4 servings (2 ½ cups).



CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g, mono 2.9g, poly 0.7g); PROTEIN 23.3g; CARB 25.1g; FIBER 7g; CHOL 50mg; IRON 2.2mg; SODIUM 650mg; CALC 106mg