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Chipotle Chicken Taco Salad

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













Trans-fat Free, High Fiber


For the dressing:
79 ml cilantro
freshly chopped
158 ml sour cream, light
15 ml chipotle chili peppers
minced, canned in adobo sauce
5 ml cumin
5 ml chili powder
20 ml lime juice
1.3 ml salt
For the salad:
946 ml romaine lettuce
473 ml chicken breasts
chopped roasted skinless, boneless, about 2 breasts
237 ml cherry tomatoes
118 ml avocados
diced peeled
79 ml red onion
thinly vertically sliced
433.5 ml/g black beans
rinsed and drained, 1 can
252.9 ml/g corn kernels, canned
no-salt-added, rinsed and drained


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

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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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