Chicken Taco Salad

This recipe comes from some issue of Cooking Light, so might not actually be jammed with calories like the rest of the recipes I post here!  This salad dressing is so delicious and is actually what I used as the sauce on the fish tacos I made for Stud's birthday.

Pretttty cell phone pic!

Chicken Taco Salad

Dressing:

1/3 c. chopped cilantro

2/3 c. light sour cream

1 T. minced chipotle chile, canned in adobo sauce (I freeze the rest in tablespoon size dollops to use later)

1 t. cumin

1 t. chili powder

4 t. lime juice

1/4 t. salt

Salad ingredients (ideas):

4 c. shredded romaine

2 chicken breasts

1 c. cherry tomatoes, halved

1 peeled avocado

1/2 red onion, sliced thinly

1 can black beans

1 can corn

Mix all the dressing ingredients together, I used a food processor to get the chilies to basically a paste.  Serve over whatever salad ingredients you like!  The dressing has quite a bit of kick, and is also great as a chip dip, you know, if you are hungry while your chicken is cooking.

And check out my newly organized recipe page!