Chipotle Chicken Taco Salad

I am a huge fan of salads!  I love the crunch of the lettuce & the myriad of toppings with a creamy cool dressing.  In the summer I like to grill as often as we can, because that means my husband will make dinner!  He is the King of the Grill at our house, & yeah, sometimes I don't feel like cooking & need a break from the kitchen.  This dish we actually did together, but it is so quick & easy it wouldn't have mattered who made it.  My husband put this on his "Make again soon list."  I really liked this salad!  It's got lots of great flavors going on: sweet crunchy corn, smooth creamy avocado, & a creamy dressing with a tad bit of heat.  Perfection!

Chipotle Chicken Taco Salad
Recipe altered from Nutmeg Notebook by: Amber (Dessert Now, Dinner Later!)

Dressing:

• 1/3 cup light sour cream
• 1/3 cup light mayonnaise
• 1 Tbsp pureed chipotle chile with adobo sauce (from can)
• Rachael Ray tip of the day: Puree the whole can of chipotle chiles with adobo sauce.  Pour mixture into an ice cube tray & freeze in 1 Tbsp portions.  Store in a plastic freezer bag & pull cubes as needed.  Don't go wasting that whole can on one chipotle chile!
• 1 tsp dried cilantro leaves
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 tsp fresh lime juice
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 tsp garlic powder

Salad:

• 4 cups shredded romaine or green leaf lettuce
• 2 cups, diced grilled chicken breasts (2 breasts; we flavored ours with one of our favorite seasonings: Jamaican Jerk Rub)
• 1 large avocado, peeled & diced
• 1/2 small red onion, small diced
• 1-15oz can black beans, drained & rinsed
• 1-15.25oz can no-salt-added whole-kernel corn, drained

1. Whisk dressing in a small bowl.
2. Combine lettuce & remaining ingredients in a large bowl.
3. Toss gently with dressing.  Serve immediately.  Yields 3-4 servings.

*Would be great with tortilla strips or even french fried onions straws. 

I am a huge fan of salads!  I love the crunch of the lettuce & the myriad of toppings with a creamy cool dressing.  In the summer I like to grill as often as we can, because that means my husband will make dinner!  He is the King of the Grill at our house, & yeah, sometimes I don't feel like cooking & need a break from the kitchen.  This dish we actually did together, but it is so quick & easy it wouldn't have mattered who made it.  My husband put this on his "Make again soon list."  I really liked this salad!  It's got lots of great flavors going on: sweet crunchy corn, smooth creamy avocado, & a creamy dressing with a tad bit of heat.  Perfection!

Chipotle Chicken Taco Salad
Recipe altered from Nutmeg Notebook by: Amber (Dessert Now, Dinner Later!)

Dressing:

• 1/3 cup light sour cream
• 1/3 cup light mayonnaise
• 1 Tbsp pureed chipotle chile with adobo sauce (from can)
• Rachael Ray tip of the day: Puree the whole can of chipotle chiles with adobo sauce.  Pour mixture into an ice cube tray & freeze in 1 Tbsp portions.  Store in a plastic freezer bag & pull cubes as needed.  Don't go wasting that whole can on one chipotle chile!
• 1 tsp dried cilantro leaves
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 tsp fresh lime juice
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 tsp garlic powder

Salad:

• 4 cups shredded romaine or green leaf lettuce
• 2 cups, diced grilled chicken breasts (2 breasts; we flavored ours with one of our favorite seasonings: Jamaican Jerk Rub)
• 1 large avocado, peeled & diced
• 1/2 small red onion, small diced
• 1-15oz can black beans, drained & rinsed
• 1-15.25oz can no-salt-added whole-kernel corn, drained

1. Whisk dressing in a small bowl.
2. Combine lettuce & remaining ingredients in a large bowl.
3. Toss gently with dressing.  Serve immediately.  Yields 3-4 servings.

*Would be great with tortilla strips or even french fried onions straws.