Thursday, June 11, 2009

Chipotle Chicken Taco Salad

This is a popular dinner dish at our house! I thought I already posted it but I couldn't find it anyway, so here it is...ENJOY!

Yield

4 servings (serving size: 2 1/2 cups)

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 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 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

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.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information

Calories:
249 (30% from fat)
Fat:
8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein:
23.3g
Carbohydrate:
25.1g
Fiber:
7g
Cholesterol:
50mg
Iron:
2.2mg
Sodium:
650mg
Calcium:
106mg

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