Chipotle Chicken Salad
This salad tops the charts as one of my all time favorite salads I first had it at a local restaurant and told myself I have to figure out how to make this at home when I found this recipe on Nutmeg Notebook I became quite pleased now the salad at the restaurant had pickled onions which is on my to do list and really is a must have ingredient in this salad but I didn't make any the other night just tried to get the salad down pat it turned out great but still wanted the pickled onion http://nutmegnotebook.com/2011/06/chipotle-chicken-taco-salad-2/
Chipotle Chicken Taco Salad
Dressing:
- 1/3 cup chopped fresh 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 teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced 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 no-salt-added whole-kernel corn, rinsed and drained
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Yield: 4 Servings Servings Size: Approx 2 1/2 cups
Nutritional Information
Calories: 249, Fat: 8.2g, Saturated fat: 2.8g, Monounsaturated fat: 2.9g, Polyunsaturated fat: 0.7g, Protein: 23.3g, Carbohydrate: 25.1g, Fiber: 7g, Cholesterol: 50mg, Iron: 2.2mg, Sodium: 650mg, Calcium: 106mg WWPP 6
Adapted from Cooking Light AUGUST 2006
Side Notes:
I added orange and yellow peppers and cheddar cheese to my salad served it with tortilla chips
my dressing was made with buttermilk and mayo instead of the sour cream
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