Chipotle Chicken Taco Salad
- Dressing:
- ¼ cup chopped fresh cilantro
- ½ cup fat free Plain Greek yogurt
- 1 tablespoon minced chipotle chile, canned in adobo
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Salad:
- 4 cups shredded romaine lettuce
- 4- 5 oz. boneless, skinless chicken breasts, cooked and cubed
- 1 cup cherry tomatoes, halved
- ½ cup diced, peeled avocado
- ⅓ cup vertically sliced red onion
- 1 (15oz) can black beans, rinsed and drained
- 1 (8 ¾ oz) can whole-kernel corn, rinsed and drained
- To prepare dressing, combine all dressing 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.
Calories: 280 Fat: 6g Carbohydrates: 23g Sodium: 250mg Fiber: 6g Protein: 35g Cholesterol: 75mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2013/07/chipotle-chicken-taco-salad/
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