Chipotle Chicken Taco Salad

This salad has a little bit of a kick to it. It's great with tortilla chips & is a filling meal that is super quick & easy to make. Courtesy of Cooking Light.

Ingredients
Dressing:
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
4 tsps fresh lime juice
1/4 tsp 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 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

*I used Foster Farms Southwest Chicken Breast Strips because I didn't want to buy or roast a chicken.



Photo courtesy of Cooking Light