Return to Headlines

April 2018: Chipotle Chicken Taco Salad

Download or Print Recipe Here


Chicken salad

 

By:  Joe Immordino, Food Service Director

 

Ingredients

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

 

Salad:

4 cups shredded romaine lettuce

2 cups chopped breaded fully cooked chicken tenders (broiled chicken breast can be substituted)

1 cup cherry tomatoes, halved

1/2 cup diced peeled avocado

1/3 cup thinly vertically sliced red onion

1 (15-ounce) can black beans, rinsed and drained

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

 

To prepare dressing, combine first 7 ingredients, stirring well.

Combine all salad makings, when ready to serve, mix dressing with the salad, and toss until well covered.