Slightly Spicy Chipotle Chicken Salad
Ingredients
Dressing
-
⅔
cup
sour cream
-
⅓
cup
fresh cilantro, minced
-
1
canned
chipotle chili in adobo sauce
-
1
teaspoon
lime juice
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
¼
teaspoon
salt
Salad
-
1
large head
romaine lettuce, chopped
-
1
pound
boneless skinless chicken breasts
-
to taste
salt and pepper
-
to taste
taco seasoning or a little cumin and chili powder
-
2
tablespoons
chicken broth or water
-
½
small
red onion, sliced
-
1
15-ounce can
black beans, rinsed and drained
-
1
can
whole-kernel corn, drained
-
1-2
tomatoes, chopped
-
1
cup
sharp cheddar cheese
-
to taste
crushed tortilla chips (optional)
Instructions
- Mix the dressing ingredients in a small bowl and set aside.
- Season the chicken with salt, pepper, and taco seasoning, then cook in a greased pan until fully cooked.
- Deglaze the pan with chicken broth or water, scrape the bits, and pour over the chicken. Let it rest, then dice.
- In the same pan, add onions and cook until desired doneness, then add beans and corn until heated through.
- Combine lettuce, chicken mixture, dressing, and tomatoes in a large bowl and toss well.
- Top with cheese and crushed tortilla chips if desired, then serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
381
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
90mg
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