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