Chipotle Chicken Taco Salad

Another tasty Summer meal. The only things I did differently was use plain yogurt instead of sour cream in the dressing, I used ground chipotle instead of canned, and I didn't add the avocado because I didn't have a good one. I'll post the original recipe though since all of the short-cuts were, I imagine, just as good as the original ingredients.

I used homemade corn tortilla chips, which were definitely a wonderful crunchy addition to this dish.

Chipotle Chicken Taco Salad
Courtesy of Cooking Light



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

Salad:
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 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.