Search
by Ingredient
Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad

StarStarStarStarHalf star

Submitted by happyzhangbo

Have to give this recipe 5 star. It was quite easy to make, and it came out delicious.

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

18 min

Ingredients

For the dressing
79
CUP ML CILANTRO
freshly chopped
158
1 15
TABLESPOON ML CHIPOTLE CHILI PEPPERS
minced, canned in adobo sauce *
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CHILI POWDER
4 2E+1
TEASPOONS ML LIME JUICE
fresh
¼ 1.3
TEASPOON ML SALT
For the salad
4 946
CUPS ML ROMAINE LETTUCE
shredded
2 473
CUPS ML CHICKEN BREASTS
chopped roasted skinless, boneless, about 2 breasts
1 237
CUP ML CHERRY TOMATOES
halved
½ 118
CUP ML AVOCADOS
diced peeled *
79
CUP ML RED ONION
thinly vertically sliced
15 433.5
OUNCES ML/G BLACK BEANS
rinsed and drained, 1 can
8 ¾ 252.9
OUNCES ML/G CORN KERNELS, CANNED
no-salt-added, rinsed and drained

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 336 23% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 792mg 33%
Total Carbohydrate 12g 12%
Dietary Fiber 11g 42%
Sugars g
Protein 64g
Vitamin A 69% Vitamin C 40%
Calcium 13% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe