Tuesday, August 31, 2010

Chipotle Chicken Taco Salad

I just made this tonight and had to type the recipe so I do not lose it. It was SO GOOD. I had left over BBQ chicken thighs that I used, (grocery store rotisserie chichen would be great in this) Mark added tortilla chips to make this a "taco salad". It is delicious. (Recipe came from Relief Society)

Dressing:
1/3 cup chopped 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 teaspooon salt

Combine and stir well.

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless boneless chicken breasts
1 cup cherry tomatoes halved
1/2 cup 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 whole kernal corn, rinsed and drained

Combine all salad ingredients in large bowl. Drizzle dressing over salad. Toss gently - serve immediately.

Submitted by Kathy Hansen

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