<--Back to All Recipes

Chipotle Chicken Taco Salad

Source: dinnertonight.tamu.edu

Course: Salad

Cuisine: Mexican

Main Ingredient: Chicken

Yield: 329g

Serves:

Ingredients

  • 13 cup chopped fresh cilantro
  • 23 cup fat-free sour cream
  • 1 tablespoon minced chipotle chile ( canned in adobo sauce)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 14 teaspoon salt
  • 4 cups shredded romaine lettuce
  • 2 cups roasted boneless, skinless chicken breast (chopped)
  • 1 cup cherry tomatoes (halved)
  • 12 cup diced peeled avacado
  • 13 cup thinly vertically sliced red onion
  • 1 (15- ounce) can low sodium black beans rinsed and drained
  • 1 (8 3/4-ouce) can no-salt-added whole-kernel corn rinsed and drained

Directions

  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients.
  3. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Amount Per Serving (5)

  • Calories: 270
  • Protein: 25
  • Sugar: 3
  • Carbohydrate: 31
  • Fat: 5
  • Cholesterol: 50
  • Sodium: 430
  • Fiber: 9
Add to Plan to Eat

Powered by
Plan To Eat

Trending Recipes: