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Chipotle Chicken Taco Salad Recipe - MyRecipes.com
sweichert wants to cook this
Yield: 4 servings (serving size: 2 1/2 cups)
- None
- 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
- None
- 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
Preparation
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 (30% from fat)
Fat:8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein:23.3g
Carbohydrate:25.1g
Fiber:7g
Cholesterol:50mg
Iron:2.2mg
Sodium:650mg
Calcium:106m
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 (30% from fat)
Fat:8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein:23.3g
Carbohydrate:25.1g
Fiber:7g
Cholesterol:50mg
Iron:2.2mg
Sodium:650mg
Calcium:106m
