I don’t have that many quick, go-to meals. In fact, if I get home from work and don’t have any ideas for dinner, chances are we’re going out to eat instead. That may have changed with my discovery of Chipotle Chicken Taco Salad. Do not judge this recipe by my picture (it’s not all that pretty). This was the easiest, most delicious meal and it will undoubtedly become a new staple in our house.
I typically have most of the ingredients on hand and if you have leftover chicken from another meal, you could throw this together in no time at all. I left out the romaine lettuce and served the salad on a bed of fresh spinach instead. For lunch today, I just ate the chicken salad by itself, without spinach. Next time, I’ll try it with the romaine and add more adobo for some extra spice!
1/3 cup chopped fresh cilantro
2/3 cup light 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 salt
4 cups shredded romaine lettuce
2 cups shredded chicken
1 cup cherry tomatoes, halved
1 avocado, diced and peeled
1/3 cup red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup corn
Mix all ingredients for dressing in bowl. Stir well.
Combine all ingredients for salad in a large bowl. Drizzle dressing over salad and toss gently.
Serve with tortilla chips.