Made with chipotle or chilpotle peppers, this dressing is full of flavor and a great spicy balance with all of the other ingredients in this salad. As I was assembling it, I was thinking it would be really pretty in a glass bowl or trifle dish for a party or shower. You can adjust the ingredients to your liking. Norris and I both enjoyed this and it's really filling for a salad!
Chipotle Chicken Taco Salad
Serves 4 entree saladsDressing:
1/3 c chopped cilantro
6 oz sour cream (I used plain Greek yogurt)
1 chipotle pepper in adobo
1 t cumin
1 t chili powder
4 t lime juice
1/4 t salt
4 c shredded romaine
2 c cooked, cubed chicken breast
1 c cherry tomatoes, halved
1/2 or 1 avocado, chopped
1/2 red onion, chopped
15 oz black beans, drained and rinsed
9 oz frozen corn, thawed (could also use no-salt-added canned corn)
Combine dressing ingredients in a food processor until well blended.
Assemble all other items and toss salad with dressing. Stores (dressed) well overnight in the fridge without getting soggy, which doesn't normally happen!!
from Cooking Light myrecipes
3 comments:
This sounds good! So funny about chilpotle!!! Ha
I made this over the weekend using grilled chicken. I loved the dressing!! Thanks for sharing!
Glad you liked it! Did your can say chilpotle?:)
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