Chipotle Chicken Taco Salad

I am a huge fan of salads! I love the crunch of the lettuce & the myriad of toppings with a creamy cool dressing. In the summer I like to grill as often as we can, because that means my husband will make dinner! He is the King of the Grill at our house, & yeah, sometimes I don’t feel like cooking & need a break from the kitchen.

Chipotle Chicken Taco Salad

This dish we actually did together, but it is so quick & easy it wouldn’t have mattered who made it. My husband put this on his “Make again soon list.” I really liked this salad! It’s got lots of great flavors going on: sweet crunchy corn, smooth creamy avocado, & a creamy dressing with a tad bit of heat. Perfection!

Chipotle Chicken Taco Salad
Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad



  • 1/3 cup light sour cream
  • 1/3 cup light mayonnaise
  • 1 Tbsp pureed chipotle chile with adobo sauce (from can -- tip for the leftovers below recipe card)
  • 1 tsp dried cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 tsp fresh lime juice
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1 tsp garlic powder


  • 4 cups shredded romaine or green leaf lettuce
  • 2 cups diced grilled chicken breasts, seasoned however you like
  • 1 large avocado, peeled & diced
  • 1/2 small red onion, small diced
  • 1 (15oz) can black beans, drained & rinsed
  • 1 (15.25oz) can no-salt-added whole-kernel corn, drained


  1. Whisk dressing in a small bowl.
  2. Combine lettuce & remaining ingredients in a large bowl.
  3. Toss gently with dressing. Serve immediately.
  4. *Would be great with tortilla strips or even french fried onions straws.
Recipe altered from Nutmeg Notebook

*Rachael Ray tip of the day: Puree the whole can of chipotle chiles with adobo sauce. Pour mixture into an ice cube tray & freeze in 1 Tbsp portions. Store in a plastic freezer bag & pull cubes as needed. Don’t go wasting that whole can on one chipotle chile!*