Chipotle Chicken Taco Salad

Cooking Light, 2005

Makes 4 servings

    DRESSING:                                                      
    1/3 cup chop fresh cilantro                                    
    2/3 cup sour cream                                             
    1 tablespoon mince chipotle                                    
    1 teaspoon ground cumin                                        
    1 teaspoon chili powder                                        
    4 teaspoons lime juice                                         
    1/4 teaspoon salt  
                                            
    SALAD:                                                         
    4 cups shredded romaine lettuce                                
    2 cups chop cooked chicken breasts (ab. 2 breasts)             
    1 cup cherry tomatoes 1/2ed                                    
    1/2 cup diced avocados                                         
    1/3 cup red onions thin slice                                  
    15 ounces black beans rinse, drain                             
    8 3/4 ounces can corn rinse, drain                             
    Tortilla chip (serve on side)                                  

Total time: 34 minutes
Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. 

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.

serving size: 2 1/2 cups
NUTRITION PER SERVING
CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g

MY NOTE: Could use tofu instead of chicken.