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Receta Chipotle Chicken Taco Salad
by Tami

Chipotle Chicken Taco Salad

This is one of our favorite summer salads. This recipe is very forgiving so feel free to adapt it to your personal taste. It is filled with the goodness of fresh salad tomatoes, avocado, corn, black beans, romaine lettuce and a full flavored creamy Chipotle dressing. The dressing is amazing and you will find yourself making it to use on other salads as well.Be sure and use romaine lettuce as it is sturdy enough to stand up to the moist ingredients and won’t wilt as quickly. This flavorful salad is just as good on the second day!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
  Raciónes: 4 Servings

Va Bien Con: corn tortilla chips

Ingredientes

  • 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

Direcciones

  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
  3. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
  4. Yield: 4 Servings Servings Size: Approx 2 1/2 cups
  5. Adapted from a Cooking Light recipe.