IMAGES: LUXE & LACE INSTAGRAM
We tried this salad for the first time a couple of weeks ago after finding the recipe on Pinterest. The recipe is very easy, makes a ton of food, & the leftovers are great.
CHIPOTLE CHICKEN TACO SALAD
RECIPE ADAPTED FROM NUTMEG NOTEBOOK, ORIGINALLY ADAPTED FROM COOKING LIGHT AUGUST 2006
INGREDIENTS
DRESSING:
1/3 cup chopped fresh cilantro, set aside a small amount for garnish
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1-2 tablespoons of adobo sauce to taste for a spicy kick
1 teaspoon ground cumin
1 teaspoon chipotle 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, diced
1/2 cup diced peeled avocado
1/4 cup diced jalapenos
1/3 cup diced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed & drained
PREPARATION
Combine first 7 ingredients, stirring well, to make the dressing; set aside.
In a large bowl, add chopped lettuce & remaining ingredients. Drizzle the prepared dressing over the entire salad & toss gently to coat. Garnish top, center of the salad with extra diced cilantro & serve immediately thereafter.
Yields: 4 Serving / Serving Size: Approx 2.5 cups
Nutritional Information
Calories: 249 / Fat: 8.2g / Saturated fat: 2.8g / Monounsaturated fat: 2.9g / Polyunsaturated fat: 0.7g / Protein: 23.3g / Carbohydrate: 25.1g / Fiber: 7g / Cholesterol: 50mg / Iron: 2.2mg / Sodium: 650mg / Calcium: 106mg // WWPP: 6
We tried this salad for the first time a couple of weeks ago after finding the recipe on Pinterest. The recipe is very easy, makes a ton of food, & the leftovers are great.
CHIPOTLE CHICKEN TACO SALAD
RECIPE ADAPTED FROM NUTMEG NOTEBOOK, ORIGINALLY ADAPTED FROM COOKING LIGHT AUGUST 2006
INGREDIENTS
DRESSING:
1/3 cup chopped fresh cilantro, set aside a small amount for garnish
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1-2 tablespoons of adobo sauce to taste for a spicy kick
1 teaspoon ground cumin
1 teaspoon chipotle 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, diced
1/2 cup diced peeled avocado
1/4 cup diced jalapenos
1/3 cup diced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed & drained
PREPARATION
Combine first 7 ingredients, stirring well, to make the dressing; set aside.
In a large bowl, add chopped lettuce & remaining ingredients. Drizzle the prepared dressing over the entire salad & toss gently to coat. Garnish top, center of the salad with extra diced cilantro & serve immediately thereafter.
Yields: 4 Serving / Serving Size: Approx 2.5 cups
Nutritional Information
Calories: 249 / Fat: 8.2g / Saturated fat: 2.8g / Monounsaturated fat: 2.9g / Polyunsaturated fat: 0.7g / Protein: 23.3g / Carbohydrate: 25.1g / Fiber: 7g / Cholesterol: 50mg / Iron: 2.2mg / Sodium: 650mg / Calcium: 106mg // WWPP: 6
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