Chipotle Chicken Taco Salad

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Chipotle Chicken Taco Salad
Prep/Cook
40 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

2 Simple Truth Boneless/Skinless Chicken Breasts 
1 tablespoon olive oil
1 chipotle chile in adobo sauce, chopped, add sauce to taste
1/4 cup fresh cilantro, chopped
1 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder, more or less to taste
2 tablespoons lime juice
1 head Romaine lettuce, torn
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted and diced
1/2 red onion, sliced thinly
1 15-ounce can Simple Truth Organic Black Beans, rinsed and drained
2 cups Simple Truth Organic Cut Corn , thawed
1 cup shredded cheddar cheese
1 cup Simple Truth White Corn Tortilla Chips, crushed

Directions

  1. Preheat the oven to 350 degrees.
  2. Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 18-20 minutes or until cooked through (opaque and no longer pink in the center). Let cool and cut into small cubes.
  3. While chicken cooks, prepare dressing. Combine chipotle, cilantro, sour cream, cumin, chili powder and lime juice in a medium bowl, stirring well. If you would like a spicier dressing, add a little of the adobo sauce to the dressing mixture.
  4. To prepare salad, arrange lettuce onto individual plates. Add chicken, tomatoes, avocado, red onion, black beans, corn and cheese. Drizzle dressing over salad and sprinkle chips on top to serve.

Nutritional Info *per serving

calories 484
grams protein 38
grams total fat 20
grams fiber 12
grams saturated fat 6
grams carbohydrates 43
mgs cholesterol 81
mgs sodium 422

Nutritional Info *per serving

calories 484
grams protein 38
grams total fat 20
grams fiber 12
grams saturated fat 6
grams carbohydrates 43
mgs cholesterol 81
mgs sodium 422