Chipotle Chicken Taco Salad

1/3 cup fresh cilantro, chopped
¼ cup almond or soy milk
1 chipotle chile, canned in adobo sauce, minced
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

1 head Romaine, chopped
12 oz boneless, skinless chicken breasts, cooked and diced
1 cup cherry tomatoes, halved
1/2 avocado, peeled and diced
1/3 red onion, thinly sliced
1 (15 oz) can black beans, drained and rinsed
1 (8 3/4 oz) can no-salt-added whole-kernel corn, drained and rinsed

To prepare dressing, combine all of the dressing ingredients in a small bowl; mix well and set aside.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
4 servings

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