Chipotle Chicken Taco Salad

SALAD:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad

DRESSING:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

OPTIONAL:Tortilla Strips


Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands. Set aside.

Mix dressing ingredients. Start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. Set dressing aside.

When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.

*We just used whatever veggies we had on hand so ours ended up without avocado (a sin, I know), but we added cucumbers, carrots, etc. and it was super yummy.

(From ourbestbites.com)