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Chipotle Chicken Taco Salad
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Yield
3
to 4 Servings
Author
Amber Brady
Ingredients
Dressing:
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
Salad:
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
Instructions
Whisk dressing in a small bowl.
Combine lettuce & remaining ingredients in a large bowl.
Toss gently with dressing. Serve immediately.
*Would be great with tortilla strips or even french fried onions straws.
Notes
©
DESSERT NOW DINNER LATER
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