Chipotle Chicken Taco Salad
Yield
4 servingsPrep
15 minCook
0 minReady
18 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the dressing | |||
⅓ | cup |
cilantro
freshly chopped |
|
⅔ | cup |
sour cream, light
|
|
1 | tablespoon |
chipotle chili peppers
minced, canned in adobo sauce |
* |
1 | teaspoon |
cumin
ground |
|
1 | teaspoon |
chili powder
|
|
4 | teaspoons |
lime juice
fresh |
|
¼ | teaspoon |
salt
|
|
For the salad | |||
4 | cups |
romaine lettuce
shredded |
|
2 | cups |
chicken breasts
chopped roasted skinless, boneless, about 2 breasts |
|
1 | cup |
cherry tomatoes
halved |
|
½ | cup |
avocados
diced peeled |
* |
⅓ | cup |
red onion
thinly vertically sliced |
|
15 | ounces |
black beans
rinsed and drained, 1 can |
|
8 ¾ | ounces |
corn kernels, canned
no-salt-added, rinsed and drained |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the dressing: | |||
79 | ml |
cilantro
freshly chopped |
|
158 | ml |
sour cream, light
|
|
15 | ml |
chipotle chili peppers
minced, canned in adobo sauce |
* |
5 | ml |
cumin
ground |
|
5 | ml |
chili powder
|
|
2E+1 | ml |
lime juice
fresh |
|
1.3 | ml |
salt
|
|
For the salad: | |||
946 | ml |
romaine lettuce
shredded |
|
473 | ml |
chicken breasts
chopped roasted skinless, boneless, about 2 breasts |
|
237 | ml |
cherry tomatoes
halved |
|
118 | ml |
avocados
diced peeled |
* |
79 | ml |
red onion
thinly vertically sliced |
|
433.5 | ml/g |
black beans
rinsed and drained, 1 can |
|
252.9 | ml/g |
corn kernels, canned
no-salt-added, rinsed and drained |
Directions
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.