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Chipotle Chicken Taco Salad

 
Chipotle Chicken Taco Salad
91

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

Trans-fat Free, High Fiber
 

Ingredients

For the dressing:
cup cilantro
freshly chopped
cup sour cream, light
1 tablespoon chipotle chili peppers
minced, canned in adobo sauce
*
1 teaspoon cumin
ground
1 teaspoon chili powder
4 teaspoons lime juice
fresh
¼ teaspoon salt
For the salad:
4 cups romaine lettuce
shredded
2 cups chicken breasts
chopped roasted skinless, boneless, about 2 breasts
1 cup cherry tomatoes
halved
½ cup avocados
diced peeled
*
cup red onion
thinly vertically sliced
15 ounces black beans
rinsed and drained, 1 can
8 ¾ ounces 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

Reviews

over 3 years

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

I roasted the frozen corn kernels in the hot pan with a bit olive oil and freshly minced garlic instead of using canned corn. Didn't have enough sour cream, so I used half full-fat sour cream and half 2% plain yogurt for the dressing, and the dressing was very creamy and tangy.

A tasty and wholesome dinner on a hot and busy summer day.

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 33623% of calories 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?

 

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