I usually don’t make salads, just because I always feel like it’s a whole lot of work for little reward. I mean I like salad, but whenever I make it, it always tastes pretty much the same. There is so much washing, drying, and chopping, by the time I am ready to eat, lunch or dinner time has nearly passed me by. I have learned to cut up my veggies and stuff ahead of time if I can. That way, when it’s time to toss something like this together, it only takes a few minutes!
Check out what they are saying about this recipe over at Group Recipes:
“Had this last night for dinner. It was fabulous! I did add a bit more of the chipotle pepper, so it was spicy, but very, very good!”
We have this at least once a week at our house… we just can’t get enough of it!
Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light Daisy 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 Morton 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 Bush’s black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Instructions
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.
Yield: 4 servings (serving size: 2 1/2 cups)
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Quick Tip: You can also use your favorite store-bought sauce if you don’t want to try this one.
Thanks again to Group Recipes for this fresh and delicious recipe.
