Chipotle Chicken Taco Salad
- Dressing:
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 Tbs minced chipotle chile (canned in adobo sauce)
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 tsp fresh lime juice
- 1/4 tsp 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 can black beans ((15-ounce) rinsed and drained)
- 1 can no-salt-added whole-kernel corn ((8 3/4-ounce) 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.
