Friday, June 10, 2005

Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad (Adapted from CL)

For the dressing

1/3 cup chopped fresh cilantro
2/3 cup sour cream
1 tablespoon minced chipotle chile (canned in adobo) plus 1/2 teaspoon adobo sauce.
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt

For the salad

1/2 tablespoon butter
1 cup fresh corn kernels
4 cups shredded romaine lettuce
2 cups chopped grilled chicken breasts (season with southwestern type spices before cooking if possible)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 15 ounce can black beans, rinsed and drained

To make the dressing

In a small bowl, whisk together cilantro, sour cream, chipotle chile, adobo sauce, cumin, chili powder, lime juice and salt.

In a small skillet, melt butter over medium heat. Add corn kernels and cook 3-4 minutes until heated through and tender. Remove from heat and let cool.

To make the salad

In a large bowl, add lettuce, chopped chicken, tomatoes, avocado, onion, black beans and sauteed corn. Gently toss together. Add dressing and toss to thoroughly combine mixture.

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