Chipotle Chicken Taco Salad (Cooking Light)

TamTastic

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.


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

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)

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

Cooking Light, AUGUST 2006

TamTastic

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.


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

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)

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

Cooking Light, AUGUST 2006

Elita

That looks so yummy!