Thursday, July 25, 2013

Chipotle Chicken Taco Salad

I have no idea how I found this recipe, but I'm glad I did.  D grilled the chicken with some taco seasoning and it came together fairly fast.  The colors were really bright and it was very tasty.  I only wish we had tortilla chips but we don't keep them in the house.   Would have again.

Chipotle Chicken Taco Salad

Photo by ALB

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.

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

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

4 cups shredded romaine lettuce (used more)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved (used grape tomatoes)
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

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; Calories from fat: 30%; Fat: 8.2g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 23.3g; Carbohydrate: 25.1g; Fiber: 7g; Cholesterol: 50mg; Iron: 2.2mg; Sodium: 650mg; Calcium: 106mg

Cooking Light AUGUST 2006

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