Chipotle Chicken Salad

saladThis recipe is slightly adapted from the August 2006 issue of Cooking Light magazine. It makes 4 servings.

 

 

 

 

 

 Chipotle Chicken Salad

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile
1teaspoons adobo sauce from the chipotle chile can
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

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.

Per serving – Calories: 249, Total Fat: 8.2g, Sat. Fat: 2.8g, Carb: 25.1g, Fiber: 7g, Protein: 23.3g

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