I love salads—especially ones with crunchy lettuce, a variety of toppings, and a cool creamy dressing. In summer we grill a lot because my husband enjoys cooking outdoors. He’s the King of the Grill at our house, and I appreciate the break from the kitchen when he takes over.
This salad was a team effort, though it’s so quick and easy that anyone could make it. My husband added it to his “make again soon” list. I really enjoyed it—the combination of sweet, crunchy corn, creamy avocado, and a slightly spicy, creamy dressing is simply perfect.
Chipotle Chicken Taco Salad
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Ingredients
Dressing:
- ⅓ cup light sour cream
- ⅓ cup light mayonnaise
- 1 Tbsp pureed chipotle chile with adobo sauce, from the can
- 1 tsp dried cilantro leaves
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 tsp fresh lime juice
- ½ tsp salt
- 1 ½ tsp granulated sugar
- 1 tsp garlic powder
Salad:
- 4 cups shredded romaine or green leaf lettuce
- 2 cups diced grilled chicken breasts, seasoned to your preference
- 1 large avocado, peeled and diced
- ½ small red onion, small diced
- 15 oz can black beans, drained and rinsed
- 15.25 oz can no-salt-added whole-kernel corn, drained
Instructions
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Whisk the dressing ingredients together in a small bowl until smooth.
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In a large bowl, combine the shredded lettuce, diced grilled chicken, avocado, red onion, black beans, and corn.
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Gently toss the salad with the dressing and serve immediately.
Notes
- Chipotle tip: Puree an entire can of chipotle chiles in adobo and freeze in 1 tablespoon portions using an ice cube tray. Store the frozen portions in a sealed bag and use what you need—this prevents waste and makes it easy to add chipotle flavor to other recipes.
- This salad would be excellent topped with tortilla strips or crispy fried onion straws for extra crunch.
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