Chipotle Chicken Taco Salad
"From Cooking Light, August 2006."
photo by teresas
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Dressing
- 1⁄3 cup chopped fresh cilantro
- 2⁄3 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
- 1⁄4 teaspoon salt
-
Salad
- 4 cups shredded romaine lettuce
- 2 cups chopped cooked boneless skinless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- 1⁄2 cup diced peeled avocado
- 1⁄3 cup thinly sliced red onion
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 3/4 ounce) can no-salt-added corn, rinsed and drained
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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Reviews
-
Great salad! I loved the dressing! I pureed the dressing ingredients together in food processor with good results, and only used 3 tsp of lime (I don't like things too limey). I used leftover chicken from recipe #241322 and it had a great flavor! The dressing is very versatile - I used the leftover as a sauce for my fish tacos and it turned out GREAT! I also want to try the dressing next when I make chicken salad sandwiches. Yum! -
Awesome! Have made this a couple of times and really enjoyed it. Last time pounded the chicken, sprinkled with salsa salad seasoning from Penzeys, and cooked on the GF for a quick dinner. Thanks for sharing the recipe! -
Excellent salad. Loved the chipotle and combination of flavors. -
Delicious dressing! Used low fat Greek natural yogurt instead of sour cream ( to reduce fat content ) and worked just fine. Served over a Cajun spiced steak on top of salad, yummy filling dinner!! -
I had 3 small chicken tenderloins to use up so hunted for a recipe. This was my final selection. I cooked the chicken on my George Foreman grill. Used spring mix for my lettuce didn't have an avocado so it wasn't used. Other wise made as posted. I did use tomatoes although you can't tell by the photo but there are in there somewhere. We loved the dressing it is packed full of yummy flavors. Thanks for posting. :)
see 6 more reviews
Tweaks
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I made this recipe with one change: I substituted ancho chili powder for the cumin. I used packaged chicken. I thought the prep was longer than 20 minutes, even using my mandoline slicer. The salad was fabulous! I would definitely call this quality food, something an upscale restaurant would charge an arm and a leg for. HIghly recommended.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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