Ingredients for Chipotle Chicken Taco Salad
- Fresh Cilantro
- Light Sour Cream
- Chipotle Chile
- 1/2 teaspoon ground cumin
- Chili Powder
- Fresh Lime Juice
- 1/4 teaspoon salt
- Romaine Lettuce
- Cooked Boneless Skinless Chicken Breasts
- Cherry Tomatoes
- Avocado
- 1/4 cup chopped red onion
- 1/2 cup black beans (rinsed and drained)
- No Salt Added Corn
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chipotle Chicken Taco Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chipotle Chicken Taco Salad
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon chipotle pepper in adobo sauce (finely chopped), 1 teaspoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- **Prepare the Chicken:** (If using cooked chicken, skip to step 3). Cook 1 cup of chicken breast until cooked through. Shred or dice the chicken.
- **Assemble the Salad:** In a large bowl, combine 5 cups of mixed greens, 1 cup shredded chicken, 1/2 cup black beans (rinsed and drained), 1/2 cup corn (canned or frozen, thawed), 1/2 cup chopped red bell pepper, 1/4 cup chopped red onion, and 1/2 cup crumbled cotija cheese (or feta).
- **Dress and Serve:** Drizzle the chipotle lime dressing over the salad. Toss gently to coat evenly. Serve immediately and enjoy!
- **Optional Garnish:** Top with your favorite toppings like avocado slices, extra cilantro, or tortilla strips for added crunch and flavor.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
19g
Carbs
15g