Chipotle Chicken Taco Salad

TamTastic
TamTastic Posts: 19,224 Member
edited September 18 in Recipes
I might be making this tomorrow night.

Chipotle Chicken Taco Salad

The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes.



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


Preparation
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.

Yield
4 servings (serving size: 2 1/2 cups)

Nutritional Information
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

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    I might be making this tomorrow night.

    Chipotle Chicken Taco Salad

    The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes.



    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


    Preparation
    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.

    Yield
    4 servings (serving size: 2 1/2 cups)

    Nutritional Information
    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
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Oh my goodness! You are soooo speaking my language!
  • beep
    beep Posts: 1,242 Member
    That is making my mouth water!!!

    Definitely going to make this....
  • TamTastic
    TamTastic Posts: 19,224 Member
    I start craving stuff like this when it gets hot outside!

    I like shrimp and fish tacos too! YUM!!!!
  • beep
    beep Posts: 1,242 Member
    I start craving stuff like this when it gets hot outside!

    I like shrimp and fish tacos too! YUM!!!!

    Girl, are you sure you're not in Texas???? I live for Gulf Coast shrimp season so I can make grilled shrimp. And Berryhill is my favorite fish taco place......
  • TamTastic
    TamTastic Posts: 19,224 Member
    LOL! I'm sure!!! hahahahaha..I just love a variety of foods. My mom raised me that way. :wink:
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