Recipes > Lunch/Dinner Recipes > Chipotle Chicken Salad
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Dressing: 1/3 cup chopped fresh cilantro 2/3 cup sour cream-NOT PALEO 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 salt-NOT PALEO 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 black beans, rinsed and drained-NOT PALEO 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. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. David Bonom, Cooking Light, AUGUST 2006
Approximate Zone Info: 3 blocks PRO/3 blocks F/2 blocks CHO
