Chipotle Taco Salad

I could have sworn that I'd already posted this recipe, but I can't find it anywhere on here. Oh well. I'm saving it here for myself, because it's one of the few lettuce-based salads I like. I'm sure you guys will love it, too! It's perfect for summer because of the cold, crunchy lettuce. But I also love it in the fall because of the spicy and creamy dressing.

This salad can be made with any pre-cooked chicken. I usually broil extra if I have the oven going or have David throw another breast or two on the grill. I've never made it with rotisserie chicken, but I'm sure that would work fine.

One note about adobo peppers - they are kind of pricey and I've never had a recipe that called for a whole can. Anytime I have a can of leftovers, I freeze the extras individually on a baking sheet for about a half hour then just store them in the freezer for later use. The frozen peppers work best in receipes where they're required to be cooked; use "fresh out of the can" for this recipe.

Photo from Cooking Light

 Chipotle Chicken Taco Salad

Combine the following ingredients for dressing:
  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light or fat free sour cream
  • 1 canned chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt
Combine the following ingredients in  a large bowl, then drizzle dressing over the salad, toss to mix, and serve.
  • 4 cups romaine lettuce, torn
  • 2 roasted skinless, boneless chicken breasts (about 2 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced avocado
  • 1/3 cup thinly sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added corn, rinsed and drained
249 calories, 23.3 g protein, 25.1 g carbs, 7 g fiber, 8.2 g fat (nutritional info calculated using light sour cream)