Chipotle Chicken Taco Salad

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!!

Dressing:
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

Salad:
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

Directions:
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!)

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1 Comment

Filed under Carmen's Favorites, Nourish the Body

One response to “Chipotle Chicken Taco Salad

  1. Pingback: Chipotle Pork Tacos | Executive Dining's Nourishment

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