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| Dressing: | ||||
| 1/3 | |
cup | |
chopped fresh cilantro |
| 2/3 | cup | light sour cream | ||
| 1/3 | tablespoon | minced chipotle chile, canned in adobo sauce | ||
| 1 | teaspoon | adobo sauce | ||
| 1-2 | teaspoon | ground cumin | ||
| 1 | teaspoon | chili powder | ||
| 4 | teaspoons | fresh lime juice | ||
| 1/2 | teaspoon | salt | ||
| Salad: | ||||
| 4 | cups | shredded romaine lettuce | ||
| 2 | cups | chopped roasted skinless, boneless chicken breasts cubed | ||
| 1 | cup | cherry tomatoes, halved | ||
| 1/2 | cup | diced peeled avocado | ||
| 1/2 | cup | thinly vertically sliced red onion | ||
| 1 | 15-ounce | can black beans, rinsed and drained | ||
| 1 | 15-ounce | can no-salt-added whole-kernel corn, rinsed and drained | ||
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| To prepare dressing, combine first 8 ingredients, stirring well; set
aside. 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). Note: I used H-E-B's frozen cooked chicken breasts and it tasted great. I also had to work with the dressing a bit to make sure that it was spicy enough... I added some chipotle chile powder, garlic salt, and more cumin. Per Serving: 249 Calories, 8.2g Fat, 23.3g Protein, 25.1g Carbs, 50mg Cholesterol, 650mg Sodium |
