Chipotle Chicken Taco Salad
303
Have to give this recipe 5 star. It was quite easy to make, and it came out delicious.
Ingredients
| For the dressing: | |||
| ⅓ | cup |
cilantro
freshly chopped |
|
| ⅔ | 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 |
* |
| ⅓ | 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.
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?
