Chipotle Chicken Taco Salad

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Chipotle Chicken Taco Salad

Servings 4
Calories 192 kcal

Ingredients

  • 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

Instructions

  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Chipotle-Rubbed Flank Steak

Filed Under: Cooking

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Chipotle-Rubbed Flank Steak

Servings 4
Calories 218 kcal
Author Adam Hickman, Cooking Light JUNE 2011

Ingredients

  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 pound flank steak -- trimmed
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove -- finely chopped
  • 1 teaspoon all-purpose flour
  • 1 % low-fat milk
  • 1 ounce crumbled Gorgonzola cheese
  • 1 teaspoon butter
  • 2 teaspoons chopped fresh flat-leaf parsley

Instructions

  1. Preheat broiler to high.
  2. Combine first 3 ingredients. Sprinkle steak with chipotle mixture. Place on a broiler pan; broil 5 minutes on each side. Let stand 5 minutes. Cut thinly across grain.
  3. Heat oil in a saucepan over medium heat. Add shallots and garlic; cook 1 minute. Add flour; cook 30 seconds, stirring. Add milk; boil. Cook until reduced by half. Remove from heat; stir in cheese and remaining ingredients.

Chicken-and-Pasta Salad

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Chicken-and-Pasta Salad

Servings 6
Calories 51 kcal

Ingredients

  • 1 1/2 cups chopped peeled cucumber
  • 1 cup frozen green peas thawed
  • 3/4 cup plain fat-free yogurt
  • 1/3 cup chopped onion
  • 1/4 cup light mayonnaise
  • 2 tsp prepared mustard
  • 1/2 tsp celery seeds
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups chopped cooked chicken breast about 1 pound
  • 1 cup cooked farfalle about 1/2 cup uncooked bow tie pasta

Instructions

  1. Combine the first 9 ingredients in a medium bowl. Add the chopped cooked chicken and the cooked pasta, and toss mixture well. Cover salad and chill 1 hour.