Getting our Greens: Day 2

Hi Guys-

I meant to post yesterday but ran out of time. Oops!

We had a super delish Chipotle Chicken Salad without the chicken of course! I've made this one before but it remains a favorite! The Chipotle is really key here so if you aren't a big chipotle fan you may want to skip it. The chipotle peppers in adobo are in the Mexican food aisle with the green chilis and other small cans. Buy the smallest can you can find because the tablespoon you need is about one pepper so you'll have a lot leftover. I have added tofu to this for veggies and it's great but perfect without too.

Enjoy!

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Chipotle Chicken Taco Salad

Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.

Cooking Light AUGUST 2006

• Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

• Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, 
• boneless chicken breasts (about 
• 2 breasts)
• 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
• 1 (8 3/4-ounce) can no-salt-added 
• whole-kernel 
• corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad;
toss gently to coat.

Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

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PS-And if you're like me and are craving a backyard to eat alfresco .... try dining on your 
teeny-tiny, city deck....B and I had quite the urban picnic last night :) 
Fun times! 

 I made vegan corn muffins and guac (duh!) to go with our salads. 
GENIUS!