Chipotle Chicken Taco Salad

The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes.

Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients

• 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

Preparation

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.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information

Calories:

249 (30% from fat)

Fat:

8.2g (sat 2.8g,mono 2.9g,poly 0.7g)

Protein:

23.3g

Carbohydrate:

25.1g

Fiber:

7g

Cholesterol:

50mg

Iron:

2.2mg

Sodium:

650mg

Calcium:

106mg