Chipotle Chicken Taco Salad

In the summer, I can’t get enough salad recipes. Not that one really needs a formal recipe to throw a salad together. Which is kind of the beauty of a salad – combining all the ingredients one has on hand, placing them atop a bed of lettuce, and calling it a meal!

Well, I’m much more of a planner. It’s just my personality. So I followed a recipe for this dinner. And it was a good one at that. Since this is something that I would make for dinner again, I though I would share!

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The best part of this recipe is the creamy zesty dressing, made with sour cream, cilantro, minced chipotle in adobo, cumin, chili powder, lime juice, and salt.

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The chicken can be seasoned however you like, and roasted in advance. I actually roasted the chicken the day before (on a Sunday), sliced it the next day, and topped my salad with it, which made for even easier weeknight meal assembly.

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Since I had ground chipotle on hand, I used that as a chicken seasoning, along with salt and pepper, which paired well with the smoky chipotle flavors of the salad dressing. And, instead of using plain canned corn with this dish, I even found a canned “chipotle corn” at my grocery store! I couldn’t get enough of the smoky chipotle flavors of this salad.

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Huge salads make the best dinner.

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Chipotle Chicken Taco Salad

Recipe from Cooking Light

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

My rating: 7.7/10

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4 thoughts on “Chipotle Chicken Taco Salad

  1. Pingback: Dinner Meal Plan for November 3-9 | Meg.Goes.Nom.Nom.

  2. Pingback: Top Dinner Entrée Recipes of 2013–Part II | Meg.Goes.Nom.Nom.

  3. Pingback: The Last Two Weeks and The Week Ahead: 4/6/14–4/12/14 | Meg Goes Nom Nom

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