Salads

Chipotle and Chicken Taco Salad

April 03, 2013

326

Great for summer...

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

Nutritions

Calories
821

Sodium
315mg
13% DV

Fat
43g
66% DV

Protein
28g
57% DV

Carbs
20g
7% DV

Fiber
7g
29% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 12g 63%

Polysaturated Fat 8g 52%

Monosaturated Fat 22g 138%

Cholesterol 84mg 28%

Sodium 315mg 13%

Potassium 817mg 23%

Protein 28g 57%

% DAILY VALUE^*

Total Carbohydrate

Fiber 7g 29%

Sugar 2g 5%

Vitamin A 4922IU 98%

Vitamin B6 1mg 70%

Vitamin C 15mg 25%

Calcium 126mg 12%

Iron 2mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mixed Lunch Chicken