Chipotle Chicken Taco Salad
By
Jolayne Cooper
@jwcooper
1
I found this recipe in Cooking Light. I made it for a potluck at Church and everyone loved it. It is easy to prepare and only 249 calories per serving when divided by 4. It makes a lot of salad, so you could serve more people and the calorie count would be less.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
No-Cook or Other
Ingredients
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DRESSING
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1/3 cchopped fresh cilantro
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2/3 clight sour cream
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1 Tbspminced chipotle chile, canned in adobo sauce
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1 tspground cumin
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1 tspchili powder
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4 tspfresh lime juice
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1/4 tspsalt
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SALAD
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4 cshredded lettuce
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2 cchopped, cooked, chicken
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1 chalved cherry tomatoes
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1/2 cdiced peeled avocado
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1/3 cthinly vertically sliced red onion
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1 can(s)(15-oz) black beans, rinsed and drained
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1 can(s)(8 3/4-oz) no-salt-added whole-kernel, corn, rinsed and drained
How to Make Chipotle Chicken Taco Salad
- 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.
