Chipotle Chicken Taco Salad

We made this taco salad for the second time the other night. We really enjoyed the flavor combination of the salad ingredients. The dressing has a little spice to it, and complements the salad perfectly. If you are not a fan of creamy dressings, you could serve the salad with just a bit of salsa instead.

Tortilla chips make a good accompaniment.

Chipotle Chicken Taco Salad

Adapted from Cooking Light: Cook Smart Eat Well

Dressing Ingredients:

• 2/3 cup light sour cream
• 1/3 cup chopped fresh cilantro
• 4 teaspoons fresh lime juice
• 1 jalapeno pepper, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp salt

Salad Ingredients:

• 4 cups shredded romaine lettuce
• 2 cups chopped cooked boneless, skinless chicken breast
• 1 cup chopped tomatoes or halved cherry tomatoes
• 1/2 cup chopped peeled avocado
• 1/3 cup thinly 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

Directions:

1. Combine all dressing ingredients and stir well.

2. Combine salad ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

4 Servings