Chipotle Chicken Taco Salad

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

·        1 spoonful Adobo sauce (optional) for an extra kick

Combine ingredients and stir well.

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, Kidney, or Pinto beans, rinsed and drained

·        1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Be sure to use romaine lettuce as it is sturdy enough to stand up to the moist ingredients and won’t wilt as quickly. Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately, but salad is still good the next day.