Chipotle Chicken Taco Salad
From Cooking Light, August 2006.
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INGREDIENTS
NutritionDressing
- 1⁄3cup chopped fresh cilantro
- 2⁄3cup light sour cream
- 1
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 4teaspoons fresh lime juice
- 1⁄4teaspoon salt
Salad
- 4cups shredded romaine lettuce
- 2cups chopped cooked boneless skinless chicken breasts (about 2 breasts)
- 1
- 1⁄2cup diced peeled avocado
- 1⁄3cup thinly sliced red onion
- 1
- 1(8 3/4 ounce) can no-salt-added corn, rinsed and drained
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DIRECTIONS
- Dressing: Combine first 7 ingredients, stirring well.
- Salad: Combine lettuce and remaining ingredients in a large bowl.
- Drizzle dressing over salad; toss gently to coat.
- Serve immediately.
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