Chipotle Chicken Taco Salad

Blast from the past alert!

Chipotle Chicken Taco Salad

SALAD:

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:

Tortilla Strips

Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you’re at it if you want!

Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! 🙂 ). Set aside.

oops, totally forgot the red onions in this picture…

Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.

If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.

When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.

Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.

Chipotle Chicken Taco Salad

• Author: Our Best Bites
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4-6 meal-sized salads

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Description

A classic, filling taco salad with a fresh, creamy chili-lime dressing.

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Ingredients

SALAD
4 cup chopped Romaine Lettuce

2 cup chopped grilled chicken (you could use Taco Chicken if you want)

1 cup cherry or grape tomatoes, washed

1/3 cup vertically-sliced red onions

1 avocado, cubed

1  15-ounce can black beans, rinsed and drained

1  8.75 ounce can corn, rinsed and drained

DRESSING
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1  1/2 + teaspoon adobo sauce from canned chipotle chilies
1 teaspoon chili powder
4 teaspoon fresh lime juice
¼ teaspoon salt

OPTIONAL
Tortilla Strips

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Instructions

Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you’re at it if you want!

Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with clean hands.

Mix dressing ingredients. Start with 1  1/2 teaspoons of adobo sauce and then go from there, probably 1/4-1/2 teaspoons at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy. If you like things spicy, you can chop up one of the chilies and toss it in as well. Set dressing aside.

If you’re making tortilla strips, fry those puppies up now. Allow them to cool.

When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.

Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.

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Keywords: taco, salad, Mexican, Latin