CHIPOTLE CHICKEN TACO SALAD

This is great on a hot summer day when you don't want to turn on the oven.  It has a bit of a bite to it kids might not like so be careful with the seasonings if serving to kids.  I grilled the chicken breasts.

-->  The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.         Cooking Light AUGUST 2006

• Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients

• 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
• Tortilla chips

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;  serve with tortilla chips.  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.        

Amount per serving          Calories: 249