chipotle chicken taco salad
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.
prep time
30 Min
cook time
30 Min
method
No-Cook or Other
yield
4 serving(s)
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 lettuce
- 2 cups chopped, cooked, chicken
- 1 cup halved cherry tomatoes
- 1/2 cup diced peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 can (15-oz) black beans, rinsed and drained
- 1 can (8 3/4-oz) no-salt-added whole-kernel, corn, rinsed and drained
How To Make chipotle chicken taco salad
-
Step 1To prepare dressing, combine first 7 ingredients, stirring well.
-
Step 2To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Salads
Category:
Other Salads
Category:
Tacos & Burritos
Category:
Salads
Culture:
Mexican
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
No-Cook or Other
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