Wednesday, April 4, 2012

Chipotle Chicken Taco Salad

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I've said it before and I'll say it again: I like "stuff" in my food.

Pizza with pepperoni, cheese, mushrooms, onions, green peppers, olives and tomatoes.

Sandwiches with meat, cheese, lettuce, tomato, banana peppers, mustard, pickles and onions.

Scrambled eggs with ham, onions, peppers, cheese, pepper and tomatoes.

And salads with everything but the kitchen sink.

This summer, I'm already placing a bet on myself that this will become one of my go-to salads. It fits all the criteria that I like in a salad, so it's a pretty safe bet. See, I'll prove it:

1) As noted above, it contains everything but the kitchen sink. Chicken, tomatoes, onion, corn, beans, avocado. I mean, c'mon.

2) It's chopped. I love when salads are chopped. I get a little bit of everything in each bite, and the smaller pieces make it so much easier to eat. I hate having to cut my salad. Using a knife when trying to eat a salad is just blasphemy.

3) The dressing. It's creamy, it's light, and it has little kick. Oh, and it's easy.

So there you have it. My new favorite salad! Hope you all enjoy!


  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 tbsp. minced chipotle chile, canned in adobo sauce
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 5-6 tsp. fresh lime juice
  • 1/4 teaspoon salt
  • 4 cups romaine lettuce, chopped into small pieces
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup avocado, peeled and diced
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (8 3/4 oz.) 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.

Source: Adapted from Nutmeg Notebook

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