Home Recipes Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad

by Erika Nicole Kendall

Dressing:
1/3  cup  chopped fresh cilantro
1/2  cup  plain yogurt
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

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.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. (Serves four.)

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1 comment

Morgan October 25, 2011 - 9:40 PM

Just made this recipe and it was a hit! I separated the chicken from the rest of the ingredients and will add the lettuce in as I eat it just so it wouldn’t get wilted. Also, I added a little bit of honey to the dressing to balance it out. BUT! My roommate and my friend loved it 🙂

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