You Won’t Feel Guilty At All Eating This Chipotle Chicken Salad

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.