Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.
Recipe Summary
Yield:
4 servings (serving size: 2 1/2 cups)
Ingredients
Ingredient Checklist
- Dressing:
- ⅓ cup chopped fresh cilantro
- ⅔ 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
- ¼ teaspoon salt
- Salad:
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- ½ cup diced peeled avocado
- ⅓ 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
Directions
Instructions Checklist
- Step 1 To prepare dressing, combine first 7 ingredients, stirring well.
Nutrition Facts
Per Serving:
249 calories; calories from fat 30%; fat 8.2g; saturated fat 2.8g; mono fat 2.9g; poly fat 0.7g; protein 23.3g; carbohydrates 25.1g; fiber 7g; cholesterol 50mg; iron 2.2mg; sodium 650mg; calcium 106mg.