Chipotle Chicken Salad
|Fresh cilantro||3⁄4 Cup (12 tbs), chopped (For Dressing)|
|Light sour cream||2⁄3 Cup (10.67 tbs) (For Dressing)|
|Chipotle chili||1 Tablespoon, minced (canned in adobo sauce - For Dressing)|
|Cumin||1 Teaspoon, ground (For Dressing)|
|Chili powder||1 Teaspoon (For Dressing)|
|Fresh lime juice||4 Teaspoon (For Dressing)|
|Salt||1⁄4 Teaspoon (For Dressing)|
|Romaine lettuce||4 Cup (64 tbs) (torn or shredded - For Salad)|
|Chicken breasts||2 Cup (32 tbs) (For Salad)|
|Grape tomatoes/Cherry tomatoes||1 Cup (16 tbs), halved (For Salad)|
|Avocado||1⁄2 Cup (8 tbs), diced (For Salad)|
|Red onion||1⁄3 Cup (5.33 tbs), vertically sliced (For Salad)|
|Can black beans||15 Ounce (For Salad)|
|Can whole kernel corn||9 Ounce (For Salad)|
1. In a bowl mix together cilantro, sour cream, chipotle chili and grounded cumin.
2. Add in chili powder, fresh lime juice and salt.
3. Keep the dressing aside.
4. In a large bowl combine lettuce and remaining ingredients.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve immediately in a plate.
You can make this spicier if you add a spoonful of the adobo sauce from the can. You may also substitute kidney or pinto beans for the black beans, if you prefer.
Calories 385 Calories from Fat 93
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 63.3 mg21.1%
Sodium 708.6 mg29.5%
Total Carbohydrates 38 g12.7%
Dietary Fiber 11 g44.1%
Sugars 6.3 g
Protein 32 g64.2%
Vitamin A 131.5% Vitamin C 39%
Calcium 15.3% Iron 23.9%
*Based on a 2000 Calorie diet