Chipotle Chicken Taco Salad

By Jolayne Cooper
@jwcooper

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 votes

Comments:

4 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

No-Cook or Other

Ingredients

1/3 c: chopped fresh cilantro
2/3 c: light sour cream
1 Tbsp: minced chipotle chile, canned in adobo sauce
1 tsp: ground cumin
1 tsp: chili powder
4 tsp: fresh lime juice
1/4 tsp: salt
4 c: shredded lettuce
2 c: chopped, cooked, chicken
1 c: halved cherry tomatoes
1/2 c: diced peeled avocado
1/3 c: thinly vertically sliced red onion
1 can(s): (15-oz) black beans, rinsed and drained
1 can(s): (8 3/4-oz) no-salt-added whole-kernel, corn, rinsed and drained

How to Make Chipotle Chicken Taco Salad

Step-by-Step

1To prepare dressing, combine first 7 ingredients, stirring well.
2To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

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