Whats for dinner tonight? A NO-COOK chipotle chicken taco salad! I have some grilled chicken leftover from the weekend so this is a super simple recipe to use up all my leftovers! After a long day, sometimes its nice to just throw some stuff together to eat – and even better when its delicious!!
1/3 cup chopped cilantro
2/3 cup light sour cream
1 Tbsp minced chipotle chili, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (my leftover chicken has some seasoning on them)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-oz) can black beans, rinsed and drained
1 (8 3/4-oz) can no-salt-added whole kernel corn, rinsed and drained
1. to prepare dressing, combine first 7 ingredients, stirring well.
2. to prepare salad, combine remaining ingredients in a large bowl. Drizzle dressing over salad or serve on the side.
Yield: 4 servings
Nutritional Information: 249 calories, 8.2g fat, 2.8g saturated fat, 23.3g protein, 25.1g carbohydrate, 50mg cholesterol, 650mg sodium
Source: Cooking Light, August 2006 (yes, I LOVE the cooking light magazine!)